INGREDIENTS:
– 3 large handfuls of Carnaroli rice.
– 3 spring onions
– 1 medium carrot
– 6 stalks of asparagus
– 1 packet of Daylesford’s organic Chicken broth
– Olive Oil
– 1 knob of butter
– 2 large cod loins
– Lemon Juice

– 2 Fresh cod loins cooked separately

METHOD:

1. In a saucepan, gently heat through the broth and keep warm to one side of the stove.

2. Heat the olive oil in a saucepan, add the finely chopped carrot, spring onions and chopped asparagus stalk [minus the tips], stir for 2 minutes and then add the rice.

3. Stir for 30 seconds then start to add the broth. I ladle at a time ensuring all the liquid is absorbed between ladles. Continue for approx. 20mins until nearly all the broth is used up.

4. Add the asparagus tips and keep stirring adding liquid until the rice is cooked al dente.

5. Stir in a knob of butter, rest aside and keep warm.

6. Place the cod loins in a baking dish, drizzle with a little olive oil and lemon juice and bake at 180 degrees for 10 minutes.

7. Place the Risotto first on the plate the arrange the cod on top.