Lemon risotto with cod
4 people
30 minutes
High-protein, High-energy
Ingredients
100 grams peas
130 grams frozen spinach
50 grams onion
15 ml olive oil
200 grams risotto rice
720 ml water
50 grams sun-dried tomatoes
50 grams Parmesan cheese
4 pieces of cod
50 grams fresh spinach leaves
180 grams mascarpone
Instructions
Let the peas and spinach thaw.
Cut the onion into small cubes.
Heat the olive oil in a pan and add the onion.
Cook the onion briefly, then add the risotto rice.
When the rice looks glossy, add a small amount of water.
When the water is absorbed, add a little more. Keep repeating this until the rice is cooked.
When the rice is done, add the spinach, peas, and sun-dried tomatoes.
Grate the Parmesan cheese over the risotto and stir.
Season with pepper and salt.
Cook the cod in a pan over medium heat until done.
Serve the risotto with a piece of cod on top, a spoonful of mascarpone, and a few spinach leaves.
Optional: you can add a bouillon cube to the water for extra flavor.
Tip: add a slice of lemon for a fresh taste.
Storage advice: Keep in a closed container in the refrigerator for up to 3 days.
Nutritional information
Per 100 grams | Per serving | |
Energy (kcal) | 150 | 673 |
Protein (g) | 7.2 | 32.5 |
Fat (g) | 8.7 | 39.1 |
Saturated fat (g) | 3.4 | 15.1 |
Carbohydrates (g) | 10.8 | 48.8 |
Sugars (g) | 0.8 | 3.6 |
Fiber (g) | 1.4 | 6.2 |
Salt (g) | 0.80 | 3.58 |