Herby cod & king prawn risotto
Prep
10 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my go to dishes when I want something special but don't want to spend hours in the kitchen. Herby cod and king prawn risotto comes together in just 50 minutes and feels impressive enough to serve to guests. The beauty of using frozen cod is that it's genuinely affordable while being packed with lean protein and omega 3 fatty acids, which are brilliant for heart health. Fresh herbs brighten everything up, and the capers add that little salty, tangy punch that makes the whole thing sing. It's creamy, it's elegant, and honestly, it's so straightforward that you'll find yourself making it again and again.
Ella x
Ingredients
- 1.2 litre/sfish stock(hot fish or vegetable stock)
- 25 gramsunsalted butter
- 1onion(finely chopped)
- 300 gramsriso gallo carnaroli risotto rice(Gallo Carnaroli Risotto Rice)
- 125 mlswhite wine
- 25 gramsflat leaf parsley, leaves only, chopped(pack flat leaf parsley, finely chopped)
- 2salad onions(salad onions, finely chopped)
- 1 tbspnonpareille capers(rinsed and chopped)
- 1unwaxed lemon(zest of all, juice of ½)
- 2 tbspextra virgin olive oil
- 280 gramsfrozen 2 msc cod fillets(defrosted, skinned and cubed)
- 180 gramsraw king prawns
Detail level
Instructions
- 1
Pour the stock into a saucepan set over a very low heat. Melt the butter in a separate large saucepan or sauté pan and gently cook the onion for 8-10 minutes until softened but not coloured. Stir in the rice with a pinch of salt and cook for 1 minute.
- 2
Pour in the wine then simmer for 2 minutes until fully absorbed. Add the hot stock, a ladleful at a time, stirring with each addition and cooking over a medium heat until the rice is almost tender and most of the stock is absorbed (15-20 minutes). Meanwhile, make a drizzle by stirring together the chopped parsley, salad onions, capers, lemon zest and juice and olive oil; season.
- 3
Gently fold the cod into the rice and cook for another 5 minutes, until the fish and rice are cooked through and opaque and all the stock has been absorbed (for a softer texture, just add a little more stock). Add the prawns for the final 3-4 minutes of cooking, ensuring they are cooked through, opaque and fully pink. Season, then stir through the herby drizzle.
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