Video
Cod Risotto with Zucchini
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!
Equipment
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 pepper
- 2 tablespoons butter
- 4 tablespoons flour
- 2 pounds cod fillet
- ½ lemon finely grated
Garnish (optional)
- Parsley finely cut
- Parmesan cheese grated
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 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
1. - Vegetable stock
Use homemade vegetable stock or use store-bought stock. You can add the stock hot or cold, whichever you prefer. The risotto is ready a little faster if you use warm stock because it does not need to be heated in between.
2. - Arborio Rice
For the risotto, you need rice with a lot of starch. Arborio rice is very suitable for this. By frying the rice for a while, it gets a roasted and nutty taste. You can also use Carnaroli or Vialone Nano rice.
3. - Zucchini rice
Zucchini rice are small cubes of green and/or yellow zucchini (which gives the risotto a nice color ;-)), about the same size as a grain of rice. If you can't find them slice 3 ½ cups zucchini (400 grams) finely.
4. - Wine
Use a dry white wine such as Chardonnay or Pinot Grigio. If you prefer not to use wine, replace the wine with ½ cup (100 ml) of extra stock.
5. - Stir
If you want to make risotto very easily, use a frying pan (or wide pot). Because it is wide, you only have to stir when you add the stock or wine.
6. - Storage
Risotto cannot be stored or reheated, eat it immediately.
- 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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