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🍽️ Cod Risotto with Peas

490 kcal · 30 min · 4 servings

Ingredients

• 1.5 tbsp olive oil
• 300 g risotto rice
• 800 ml hot vegetable broth
• 50 ml orange juice
• 300 g peas (frozen)
• salt
• pepper
• 125 ml fish stock (jar)
• 400 g cod fillet
• 10 g basil (0.5 bunch)
• 30 g parmesan (1 piece; 30% fat in dry matter)
• 0.5 organic lemon (zest)

Instructions

1. 1. Heat one tablespoon of oil in a pot.
2. 2. Add the rice to the pot.
3. 3. Fry the rice for two minutes over medium heat.
4. 4. Add a small splash of broth.
5. 5. Let the broth evaporate.
6. 6. Pour about 200 milliliters of broth into the pot.
7. 7. Stir occasionally until the rice has absorbed the broth.
8. 8. Add the remaining broth in portions.
9. 9. Cook the rice this way for 15 to 20 minutes.
10. 10. Add the peas about five minutes before the end of the cooking time.
11. 11. Add orange juice.
12. 12. Season with salt and pepper.
13. 13. Bring the fish stock to a boil.
14. 14. Rinse the cod.
15. 15. Pat the cod dry.
16. 16. Cut the cod into four equal pieces.
17. 17. Grease a steamer insert with the remaining olive oil.
18. 18. Place the fish pieces in the steamer insert.
19. 19. Season the fish pieces with salt and pepper.
20. 20. Steam the fish pieces covered over the stock for about 6 to 8 minutes.
21. 21. Wash the basil.
22. 22. Shake the basil dry.
23. 23. Chop the basil finely.
24. 24. Grate the Parmesan.
25. 25. Mix the lemon zest into the risotto.
26. 26. Mix the chopped basil into the risotto.
27. 27. Mix the Parmesan into the risotto.
28. 28. Serve the risotto on plates.
29. 29. Add the fish.

Nutrition per serving

• kcal: 490
• Protein: 34 g · Fett/Fat: 7 g · Carbs: 70 g