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.
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