Buy all ingredients right below the recipe
Ingredients
- 2 cod fillets
- 150 g risotto rice
- 1 shallot, finely chopped
- 600 ml vegetable broth
- 1 organic lemon (zest + a little juice)
- 50g arugula
- 30 g Parmesan
- Olive oil
- A pinch of salt
- A pinch of pepper
Preparation
- 1Sauté shallot in olive oil until translucent, add rice, and toast briefly.
- 2Gradually add hot broth, stirring constantly.
- 3After 20 minutes: Stir in lemon zest, a little juice, and Parmesan.
- 4Season cod with salt and pepper, and fry in oil for about 3 minutes on each side.
- 5Top risotto with arugula and arrange fish on top.
