Creamy Cod Risotto

Ingredients

• 500g (1.1 lb) cod fillets, boneless and skinless 500g (1.1 lb) cod fillets, boneless and skinless
• 300g (1 ½ cups) Arborio rice 300g (1 ½ cups) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon fresh parsley, chopped 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Cut the cod fillets into bite-sized pieces and season with salt and pepper.
4. 4.
   Add the cod to the pan and cook for 2-3 minutes until lightly browned.
5. 5.
   Remove the cod from the pan and set aside.
6. 6.
   In the same pan, add the Arborio rice and stir to coat it with the remaining oil and butter.
7. 7.
   Pour in the white wine and cook until it evaporates.
8. 8.
   Gradually add the fish or vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
9. 9.
   Continue this process until the rice is cooked al dente, which should take about 20 minutes.
10. 10.
    Stir in the cooked cod, lemon zest, parsley, and thyme leaves.
11. 11.
    Season with salt and pepper to taste.
12. 12.
    Cook for an additional 2-3 minutes until the cod is heated through.
13. 13.
    Remove from heat and let the risotto rest for a few minutes before serving.
14. 14.
    Garnish with additional parsley and lemon zest if desired.

Treat your ingredients with care...

• Cod fillets — Make sure to remove any bones from the cod fillets before cooking.
• Arborio rice — Rinse the rice under cold water before using to remove excess starch and achieve a creamier texture.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine while sautéing the onions and garlic.
• For a creamier texture, stir in a tablespoon of grated Parmesan cheese at the end.
• If you prefer a stronger lemon flavor, squeeze a little fresh lemon juice over the risotto just before serving.
• Experiment with different herbs such as basil or dill to add your own twist to the dish.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating with breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Cod Risotto hot in individual bowls. Garnish with fresh parsley and a sprinkle of lemon zest for an extra burst of flavor. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

To elevate the presentation, place a small piece of cooked cod on top of each serving and drizzle with a touch of olive oil. Sprinkle some fresh herbs and lemon zest over the dish for a vibrant and appetizing look.