Zucchini Risotto with Cod

Risotto is such a welcoming food, right people? It’s almost a hug in the form of a meal! So how about taking advantage of the sophistication of cod with the ease of preparing this dish and pleasing special people with this delicacy?

Ingredients:

– 1/2 chopped onion

– 1 tablespoon of crushed garlic

– 3 tablespoons of olive oil

– 1 cup of dry white wine

– 500g Riberalves cod fillets

– 1 and 1/2 cup (tea) rice suitable for risotto

– 1 cup diced zucchini

– 1.5 to 2 liters of vegetable broth (homemade or industrialized)

– 1/2 cup of parmesan cheese

– Chopped parsley

Cook the steaks in boiling water. Remove the skin and break it into pieces.

Sauté the onion in olive oil. Add the garlic and, before it turns golden, add the cod and zucchini. Mix quickly and add the rice. Add the white wine and stir well until it evaporates.

Add a ladle of the vegetable broth, which must be heated. Keep the mixture on low heat, stirring constantly until the liquid almost dries. Repeat the operation until the rice is soft and the zucchini is cooked. Lower the heat and add the parmesan. Drizzle with olive oil and sprinkle with chopped parsley.

Difficulty level: easy