Roasted cod with Prosciutto and pea risotto
https://www.coop.co.uk/recipes/roasted-cod-with-prosciutto-and-pea-risotto
Seasonal British peas and mint add a summery touch to this risotto topped with roasted cod - it's low in saturated fat too
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 67g
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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
- Preheat the oven to 200°C/fan 180°C/Gas 6
- In a small saucepan, bring the stock to the boil, then reduce the heat to very low to keep warm
- Season each cod fillet then wrap with the prosciutto
- Place on a lined baking tray and set aside
- Heat the oil in a wide-bottomed pan on a medium heat, then cook the onion for 5 mins, stirring often
- Add the garlic and cook for 1 minute. Stir in the rice, until coated, then add the vinegar and heat until bubbling
- Add a ladleful of the stock and simmer, stirring very often, until almost all the liquid has evaporated
- 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
- When the rice is 5 mins from being ready, put the cod on the top shelf of the oven for 8-10 mins
- Stir the peas into the risotto and take off the hob — they’ll cook in the residual heat while the risotto is resting
- Season to taste, then fold in the basil and mint, along with the lemon zest and juice
- Serve the risotto topped with the cod fillets, and the lemon wedges on the side for squeezing over
