Vegetable risotto with grilled cod chop

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Clean and wash the greens. Cut carrots into slices, celery into cubes and leek into pieces. Heat fat in a pot, fry vegetables in it, add rice and fry briefly.

2. 2

   Deglaze with the stock and bring to the boil. Leave to swell over low heat for about 20 minutes. Wash the fish, pat dry and grill in a grill pan or under the hot grill of the oven from both sides for 3 minutes, season with salt and pepper.

3. 3

   Season the risotto with salt and pepper as well and arrange on plates with the cod chops. Garnish with lemon and dill.