Cod, courgette, pea and rocket risotto
A hearty, family-friendly and batch cook perfect dish for a chilly week! One dish for the whole family here, blitz it up for a weaning baby, serve a small portion for a grumpy toddler and ladle a big portion each for stressed out parents.
- 300g arborio risotto rice
- 1 onion
- Knob of butter
- 600ml vegetable stock
- 2 courgettes
- 100g frozen peas
- 3-4 cod loins
- 2 handfuls of fresh rocket
- Fresh parsley
- 1 lemon
How To Make It
Step 1.Make your base risotto. Dice and fry an onion in a little butter. Add in the arborio rice and stir so coated in butter.
Step 2.Ladle in the stock bit by bit waiting each time until the previous stock has mostly been absorbed. This will take around 18 minutes.
Step 3.Meanwhile roast the cod with some parsley and lemon for 12 mins at 180.
Step 4.Dice the courgettes and add to the risotto along with the peas.
Step 5.Squeeze some lemon into the risotto along with some grated parmesan.
Step 6.Add the fresh rocket and stir
Step 7.Serve up, top with the cod and some parsley.
Serve & Enjoy
Lots of vitamins and other nutrients in the cod and super vitamins A-C from the rocket and courgettes.