Pan-roasted cod loin with pea and asparagus risotto

Ingredients

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

Beverages

  • 250ml of dry white wine

Frozen

  • 50g of frozen peas

Salad & Fresh Herbs