Pan-roasted cod loin with pea and asparagus risotto
Return to Recipe
Print
Ingredients
Fish & Shellfish
Oils & Vinegars
- 3 tbsp of olive oil
Dairy
- 55g of unsalted butter
Store Cupboard
- salt
- 1l vegetable stock, fresh
- 250g of carnaroli risotto rice
Spices & Dried Herbs
Fruit & Vegetables
Beverages
- 250ml of dry white wine
Frozen
- 50g of frozen peas