Pan-roasted cod loin with pea and asparagus risotto
by Louise Robinson
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Ingredients
Fish & Shellfish
4 portions of cod loin, thick, skin-on
Oils & Vinegars
2 tbsp of olive oil
1 tbsp of olive oil
Dairy
30g of unsalted butter
25g of unsalted butter, diced
Store Cupboard
salt
1l vegetable stock, fresh
250g of carnaroli risotto rice
salt
Spices & Dried Herbs
freshly ground black pepper
freshly ground black pepper
Fruit & Vegetables
150g of asparagus spears, fine
2 shallots, peeled and finely chopped
1 garlic clove, peeled and crushed
Beverages
250ml of dry white wine
Frozen
50g of frozen peas
Cheese
30g of Parmesan, finely grated
Salad & Fresh Herbs
1 handful of pea shoots