← All recipes

🍽️ Spinach Risotto with Pan-Fried Cod

450 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• vegetable broth 900 ml
• olive oil 2 tbsp
• risotto rice 300 g
• white wine, dry 100 ml
• leaf spinach 500 g
• organic lemons 1 pc.
• pollack fillet 600 g
• salt pinch
• pepper, black ground pinch
• wheat flour, Type 405 1 tbsp
• oil 2 tbsp
• butter 2 tbsp

Instructions

1. 1. Halve the onion, peel it, and dice it finely. Also peel the garlic and chop it finely. If needed, prepare the broth and bring it to a boil in a pot.
2. 2. Heat olive oil in a pot over medium heat and sauté the onion with the garlic for about 2 minutes until translucent. Add the rice and lightly toast it for about 1–2 minutes until it starts sticking to the bottom of the pot. Deglaze with white wine and let it evaporate completely.
3. 3. Then cover the rice lightly with a ladle of hot broth and stir. Cook the risotto for about 20 minutes, stirring occasionally. Regularly add more broth, so the rice remains slightly covered.
4. 4. Wash the spinach and let it drain well. Rinse the lemon, zest about 1 tsp, halve it, and squeeze out the juice. Rinse the fish and pat it dry. Season with 1 tsp of lemon juice, salt, and pepper, and dust with flour.
5. 5. Heat oil in a pan over medium heat and fry the cod for about 5–7 minutes until golden brown.
6. 6. When the risotto is done, gradually stir in the spinach, lemon zest, and butter, allowing it to wilt for about 2 minutes. Season the spinach risotto with salt, pepper, and lemon juice, and serve it on plates with the pan-fried cod. Enjoy!

Nutrition per serving

• kcal: 450
• Protein: 25 g · Fett/Fat: 18 g · Carbs: 50 g