Prep time:
Cooking time: 25 minutes
Total time:
Serves: 4
4 cod steaks, skin slashed
Risotto base
200g risotto rice
1 medium onion finely chopped
2 celery stalks peeled and finely chopped
2 cloves garlic finely chopped
0.75 vegetable stock (a good stock cube will do)
splash of white wine
1 courgette finely diced
250g spinach finely chopped
150g podded peas
To finish
knob of butter
2tbsp grated parmesan
Good enough to eat in the restaurant, but quick and easy to prepare at home - this is what chef Toby Welfare of The Cloudberry in Cranbrook cooks for his own family
You can make risotto days in advance and quickly finish it off to use when you need it. Prepare it to the stage marked * then spread it out on a baking tray. Leave to cool, then transfer to a bowl or storage box and it will keep in the fridge for up to five days. All you need to do when you want to use it, is add roughly two ladles of hot stock, stirring all the time until the stock is absorbed and the rice is cooked. The Cloudberry, Stone Street, Cranbrook, Kent
*Chef’s home tip
01580 712336 thecloudberryrestaurant.com
Open for lunch, 12-3pm and dinner, 6-11pm, Tuesday to Saturday
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