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

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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.