Cod is a pleasure and typical of this Easter season and the risotto is also a super tasty dish, so why not put both together? With this Cod risottoYou will have a practical recipe, easy to prepare and this is a warmth. And it’s still fast if you have the cod already deseilated!
I wait:
Cod risotto
Time: 45min
Performance: 4 portions
Difficulty: easy
Ingredients:
- 3 tablespoons of butter
- 1 grated onion
- 2 cups of tree rice
- 2 cubes of vegetable broth
- 6 cups of hot water
- 2 cups of cod in desalted chips
- Gets up to taste
- 1 box of sour bread (200g)
- 2 tablespoons of grated Parmesan
- Chopped parsley to decorate
Preparation:
- In a pan over medium heat, melt the butter and brown the onion until it is transparent. Add the rice and fry for 2 minutes
- Add the vegetable broth dissolved in the water, shell for shell, stirring constantly and waiting for the liquid to be absorbed by the rice before adding another shell
- Add cod when he has already added half of the broth
- Continue to mix until creamy and rice cereals are al dente
- Turn off, season with salt and mix the cream and the Parmesan
- Transfer to a plate, decorate with parsley and then serve
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
