Saffron Risotto with Cod Chop

Rating: 3.00 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel and finely dice the onions. Defrost the peas. Heat butter in a saucepan, sauté onions at low temperature.

Add long grain rice and saffron, sauté briefly. Add white wine, 200 ml water and stock, simmer uncovered for 20-25 minutes. Add peas after 10 minutes. Peel limes so that the white skin is removed, then remove the fillets between the separating skins.

Cut cod into 2 cm thick slices, turn in flour to the other side and season with salt. Heat oil in a frying pan and roast cod chops for 5 min. on each side.

3. grate Parmesan, mix into risotto. Stir in lime fillets, season with salt, season with pepper. Garnish with dill, bring to table with the cod.

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