Cod Risotto with Zucchini is creamy rice combined with zucchini, Parmesan cheese, and served with crispy fried cod. A delicious light main course that you put together quickly. Everyone likes this!
What do you need to prepare Zucchini Risotto with Cod?
For the preparation of Cod Risotto with Zucchini you need the following ingredients (you can find the amounts at the bottom of the blog in the recipe card):
What kind of rice do you use in a risotto?
You need rice that contains a lot of starch. This allows them to absorb a lot of moisture, which gives extra flavor and makes the rice creamy. Arborio rice is best known and available in most supermarkets.
You can also choose Carnaroli or Vialone Nano rice. These rice types also contain a lot of starch (and are even better in quality compared to the Arborio).
Which wine is best for this recipe?
Use a dry white wine such as Chardonnay or Pinot Grigio.
Can this risotto be made without wine?
Wine is a common ingredient in risotto because it imparts so much flavor. The alcohol in the wine will evaporate as it cooks. But if you don't want to use wine, replace it with the same amount of stock.
Should the stock be added to the rice hot?
No, not necessarily. But you may find it convenient to do it anyway. When you add the hot stock, it no longer needs to be heated and your risotto is ready faster. If you add cold stock, it will take a little longer because the stock has to be heated up after each addition. But both methods work!
How do you easily prepare Cod Risotto with Zucchini
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
A simple recipe that you can have on the table in 30 minutes. You start by making a vegetable base that you lightly bake (that gives more flavor). Then add the rice and fry it for a while.
Add wine and stock and let everything cook. Season with Parmesan cheese, butter, salt, and pepper. In the meantime, dip the cod fillets in the flour and fry them in butter until golden brown. A delicious light recipe with a lot of taste!
- Frying the rice - Fry the rice, this gives the rice a roasted nutty taste.
- To Stir or not to stir? - Many recipes recommend that you keep stirring the risotto, but there is a tip that prevents you from having to do that. You stir because you want to bring the liquid and the risotto into contact with each other. When you use a wide pan (or frying pan) this happens automatically. Then you'll only have to stir every now and then.
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- 1 frying pan
- 1 Chef's knife
Ingredients
Risotto with Zucchini
- 2 tablespoons butter
- 1 onion chopped
- 3½ cups zucchini rice or cubed
- 1½ cups Arborio rice
- ½ cup white wine dry
- 4 ½ vegetable stock
- ⅔ cups Parmesan cheese grated
- 2 tablespoons butter
Baked Cod
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons butter
- 4 tablespoons flour
- 2 pounds cod fillet
- ½ lemon finely grated
Garnish (optional)
- Parsley finely cut
- Parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Risotto with Zucchini
- Take a wide pan (salt pan is fine) and melt the butter in it over medium heat.2 tablespoons butter
- Add the onion and cook for 1 minute.1 onion
- Then shake in the zucchini rice and fry it for 2 minutes.3½ cups zucchini
- Spoon the Arborio rice through the vegetables and fry for 2 minutes, stirring once in between.1½ cups Arborio rice
- Pour the white wine into the pan and stir everything well.½ cup white wine
- Spoon in the vegetable stock ladle by ladle. Add new stock each time the previous stock has been absorbed. Stir the risotto well afterwards. This will take approximately 15 minutes. Taste to see if the risotto is cooked (it may still have a slight bite).4 ½ vegetable stock
- Turn off the heat and let the rice stand for 2 minutes.
- Stir the Parmesan cheese and butter into the risotto.2 tablespoons butter, ⅔ cups Parmesan cheese
- Season with salt and pepper.
Baked Cod
- While the risotto is slowly cooking, prepare the baked cod.
- Sprinkle the fish with salt and pepper.¼ teaspoon salt, 2 pounds cod fillet, ⅛ teaspoon ground black pepper
- Divide the flour over a plate and roll the cod in the flour. 4 tablespoons flour4 tablespoons flour
- Melt 2 tablespoons of butter in the pan.2 tablespoons butter
- Fry the cod fillet for 4 minutes on both sides until golden brown.
- Sprinkle some grated lemon zest over the fish.½ lemon
Garnish
- Optional: garnish with finely sliced parsley and extra ParmesanParsley, Parmesan cheese
Notes
- Refrigerator - Cod can be stored in the covered container for up to 2 days. Fry it in the frying pan.
- Frozen - You can also freeze the cod. Store airtight in a box or pouch. This keeps it good for up to 3 months. Let thaw in the refrigerator. Then heat in a frying pan with some butter.
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