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Cod loin risotto

Risotto with spring onions, asparagus & red peppers with pan fried Cod loin

Cod loin risotto
Print Recipe
Risotto with spring onions, asparagus & red peppers with pan fried Cod loin
Servings Prep Time
4 people 10 mins
Cook Time
50 mins
Servings Prep Time
4 people 10 mins
Cook Time
50 mins
Cod loin risotto
Print Recipe
Risotto with spring onions, asparagus & red peppers with pan fried Cod loin
Servings Prep Time
4 people 10 mins
Cook Time
50 mins
Servings Prep Time
4 people 10 mins
Cook Time
50 mins
Ingredients
  • 4 140 -170g Seafresh Cod Loins
  • 2 cloves garlic
  • 3 each Chopped Shallots
  • 35 grams Butter
  • 250 grams Risotto Rice
  • 130 grams Asparagus
  • 4-5 each Spring Onions
  • 1 each Red Pepper
  • 250 cl White wine
  • 1 litre Vegetable Stock
  • Seasoning
  • Fresh Coriander
  • 1 tbspn olive oil
  • 35 grams Butter
Servings: people
Instructions
  1. Slowly cook the chopped shallots and crushed garlic in butter for 7-8 minutes taking care not. to colour them.
  2. Add the Rice and butter and cook for a further 3-4 minutes on a low heat.
  3. Add the white wine. Cook on a higher heat until the wine has been absorbed.
  4. Now add the vegetable stock a cup full or ladle full at at time. Let the rice absorb the stock each time before adding the next lot.
  5. When you've added the last cup of stock add the chopped asparagus and the chopped spring onions. Cook for 5 mins. (keep the tips of the asparagus to one side)
  6. Add seasoning
  7. Now add the asparagus tips and the chopped red peppers. Cook for a further 5 minutes. Then add the chopped coriander before serving.
  8. Pan fry the cod loins in oil and butter for 5 mins . Medium to hot heat let the butter brown and baste the Cod with the butter.
  9. The risotto should now be ready to serve.
  10. Serve a generous portion of the cooked risotto onto a plate and place the cod loin on top. Garnish with fresh coriander and enjoy!
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