Herby cod & king prawn risotto

Name: Herby cod & king prawn risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1.2 L hot fish or vegetable stock; 25 g unsalted butter; 1 onion, finely chopped; 300 g Gallo Carnaroli Risotto Rice; 125 ml white wine; 25 g pack flat leaf parsley, finely chopped; 2 salad onions, finely chopped; 1 tbsp nonpareille capers, rinsed and chopped; 1 unwaxed lemon, zest of all, juice of ½; 2 tbsp extra virgin olive oil; 280 g pack Waitrose Frozen 2 MSC Cod Fillets, defrosted, skinned and cubed; 180 g raw king prawns

This twist on the classic dish features Italian-grown risotto rice and handy frozen fish portions.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1.2 L hot fish or vegetable stock
25g unsalted butter
1 onion, finely chopped
300g Gallo Carnaroli Risotto Rice
125ml white wine
25g pack flat leaf parsley, finely chopped
2 salad onions, finely chopped
1 tbsp nonpareille capers, rinsed and chopped
1 unwaxed lemon, zest of all, juice of ½
2 tbsp extra virgin olive oil
280g pack Waitrose Frozen 2 MSC Cod Fillets, defrosted, skinned and cubed
180g raw king prawns

Method

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.
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.
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.