Buy all ingredients right below the recipe
Ingredients
- 2 cod fillets
- 150 g risotto rice
- 1 shallot, finely chopped
- 600 ml vegetable broth
- 1 organic lemon (zest + a little juice)
- 50g arugula
- 30 g Parmesan
- Olive oil
- A pinch of salt
- A pinch of pepper
Preparation
- 1Sauté the shallot in olive oil until translucent, add the rice, and toast briefly.
- 2Gradually add hot broth, stirring constantly.
- 3After 20 min: Stir in lemon zest, a little lemon juice, and Parmesan.
- 4Salt and pepper the cod and fry in oil for approx. 3 min on both sides.
- 5Top the risotto with arugula and arrange the fish on top.
