Ingredients

Feeds 4 Person.

• 500 grams Arborio Rice (Italian Risotto Rice)
• 1 small to medium onion
• Butter
• Olive Oil
• Salt & pepper (mixed herbs – optional)
• Stock Cubes (vegetable)
• Peas & Sweetcorn (Tinned or frozen)
• 4 Pieces of cod, boned and skinned, no batter or breadcrumbs
• 4-5 Parsnips
• 1 Butternut squash

Preparation

1. Peel parsnips and chop into quarters, place in a baking tray.
2. Chop up butternut squash into reasonable size pieces and place in baking tray.
3. Drizzle with olive oil and pop into the oven at 200 degrees for about 30-35 minutes.
4. Add butter and oil to saucepan and heat. Chop onion finely and add to the oil and butter and cook the onion until soft (10 minutes).
5. Take two stock cubes and add to 2 pints of boiling water (in a large pan), when dissolved turn down the heat and simmer.

Method

1. Once the onions are soft add all the rice and about a third of the stock, stir the mixture often and add the stock at regular intervals, keeping the mixture from drying out. You make not need all the stock.
2. After about 20 minutes add the peas and sweetcorn and stir in thoroughly, also add salt and black pepper to season. I usually add some mixed herbs to add more flavour, but this is optional.
3. Bake the fish in the oven for 10-15 minutes or until it hot all the way through.
4. Once the rice is soft, and a lot of the liquid has evaporated add a large dollop of butter and stir in. This will give the risotto a creamy texture, keep stirring for another 5-7 minutes and your risotto is now ready.

Serving

Serve the risotto with fish and roast vegetables. Garnish with Parmesan cheese.