Roasted cod with Prosciutto and pea risotto

Roasted cod with Prosciutto and pea risotto

https://www.coop.co.uk/recipes/roasted-cod-with-prosciutto-and-pea-risotto

  • 1 of your 5 a day

Seasonal British peas and mint add a summery touch to this risotto topped with roasted cod - it's low in saturated fat too

  • Feeds 2Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    24%
    2041kj 483kcal
  • Fat
    Low 10%
    6.8g
  • Saturates
    Low 7%
    1.4g
  • Sugar
    Low 6%
    5.8g
  • Salt
    Med 25%
    1.48g

% of adult’s reference intake | Carbohydrates per serving : 67g

Ingredients

  • 600ml vegetable stock, made with ½ cube
  • 2 x 120g skinless cod fillets
  • 2 slices Co-op prosciutto crudo
  • 1 tsp Co-op olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, grated
  • 160g Co-op Italian risotto rice
  • 2 tbsp Co-op white wine vinegar
  • 100g Co-op British garden peas
  • 1 tbsp finely chopped basil
  • 2 tbsp finely chopped mint (or 2 tsp dried)
  • Zest and juice of 1 lemon, plus wedges to serve

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. In a small saucepan, bring the stock to the boil, then reduce the heat to very low to keep warm
  3. Season each cod fillet then wrap with the prosciutto
  4. Place on a lined baking tray and set aside
  5. Heat the oil in a wide-bottomed pan on a medium heat, then cook the onion for 5 mins, stirring often
  6. Add the garlic and cook for 1 minute. Stir in the rice, until coated, then add the vinegar and heat until bubbling
  7. Add a ladleful of the stock and simmer, stirring very often, until almost all the liquid has evaporated
  8. Add a second ladleful and cook in the same way, repeating the process until the risotto is almost al dente (with a little bite), 15-20 mins
  9. When the rice is 5 mins from being ready, put the cod on the top shelf of the oven for 8-10 mins
  10. Stir the peas into the risotto and take off the hob — they’ll cook in the residual heat while the risotto is resting
  11. Season to taste, then fold in the basil and mint, along with the lemon zest and juice
  12. Serve the risotto topped with the cod fillets, and the lemon wedges on the side for squeezing over

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