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
You may also like
A Piece of Cake: Banana Loaf
Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...
A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’
Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...
A Piece of Cake: Rhubarb Crumble and Custard Cake
To make the crumble: Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake: Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...