Cod risotto recipe

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
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Added 34 months ago

My boyfriend always jokes that we always end up having beans on toast when he stays at my flat - that or a jacket potato so I was really proud of myself for creating this really yummy dinner from some fish which was nearing its best before date and a few things I had in the fridge and cupboards. It is the first time he‘s ever said I‘m a good cook and really enjoyed the meal - it seemed like I‘d put a lot of effort in when it just took the 25 minutes of cooking (and maybe an achy arm from all that stirring!)

Finely chop red onion, ginger and chilli. Peel and dice the pumpkin.

Place two cod fillets in pre-heated oven at 180 deg. c

Fry the vegetables in oil until for a couple of minutes.

Add the rice and stir in to coat in the oil

Add 100 ml of stock and stir until all the water has been absorbed

Repeat until all the stock has been used

Remove the cod from the oven. Dish out the risotto and place the cod on top. Finish with some ground pepper

I didn‘t have any but think that a squeeze or two of lemon on the cod would have worked well too.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 red onion
  • 80g pumpkin
  • 1 red chilli
  • thumb size fresh ginger
  • 2 fillets cod fillet
  • 160g Arborio risotto rice
  • 1 900ml vegetable stock
  • spn olive oil
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