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