Cod and vegetable risotto
Ingredients (serves 1)
- ½ onion
- 1 garlic clove
- ¼ courgette
- ½ carrot
- 60 g desalted codfish
- 25 g Parmesan cheese (lactose-free in case of intoler-ance)
- 25 g butter (lactose-free in case of intolerance)
- 50 g rice
- 100 ml vegetable stock
- Salt
Method
- 1. Sauté the onion and garlic until golden brown.
- 2. Add the rest of the peeled and chopped vegetables and cook.
- 3. Add the rice and stir for one minute.
- 4. Add one quarter of the vegetable stock, previously heated.
- 5. Little by little, incorporate the rest of the stock.
- 6. Cook the rice for about fifteen minutes.
- 7. Cut the codfish into cubes. Halfway through the cooking of the rice, add the codfish.
- 8. After fifteen minutes, take off the heat, add the Parmesan cheese and butter and stir until smooth.
- 9. Add salt and pepper to taste and serve.
