We love a satisfying risotto, with its creamy and comforting feel. This dish has beautiful cod flaked throughout and the delicious flavours of lemon, asparagus and peas. This recipe is dairy free and is part of our recipe collection for Blue Diamond.
600-700ml of Unsweetened Almond Milk
300g Arborio risotto rice
1 stick of celery (finely chopped)
1 onion (finely chopped)
1-2 garlic cloves (crushed)
1.5 tbsp. rapeseed oil
1 litre of vegetable stock
100g frozen peas
A good pinch of salt
1 bay leaf
Few twists of black pepper
120g bag of Pea Shoots
70g bag of Rocket
4 wedges of lemon
First make a litre of vegetable stock with boiling water.
In a heavy based pan heat the oil over a medium heat. Add the chopped onion and celery and sauté for 5 minutes until they have softened. Then add the garlic and cook for a further 2 minutes.
Now tip the rice into the pan and stir together for a few minutes, until the rice starts to turn translucent. Then pour over a quarter of the stock, simmer and keep stirring until the liquid has been absorbed. Keep stirring.
Whilst the rice and stock is simmering – in a separate shallow pan add 500-600ml of the Unsweetened Almond Milk, a bay leaf, a few peppercorns and a good pinch of salt. Heat the milk slowly over a low heat until it reaches a gentle simmer. Add your fish and depending on the thickness of the fillet, cook for 12-15 minutes until the fish gently flakes away. Once ready remove the fish from the milk and flake the flesh away. Cover and keep to one side.
Once the first stock has absorbed into the rice continue to add the same amount of liquid again, keep stirring and repeat until you have used all the liquid. This should take around 20 minutes. Taste the rice to check if it’s cooked. If not add some more stock and keep stirring until the rice is soft but still has a slight bite. Remove the risotto pan from the heat stir in 100ml of the Unsweetened Almond Milk. Flake the fish and stir half through the risotto. Cover the remaining fish and leave to one side for a few minutes.
In a separate frying pan sauté the asparagus in 1/2 tablespoon of oil for a few minutes until slightly charred and put to one side once ready.
To serve spoon the risotto onto plates, add the asparagus, top with remaining flaked fish, a handful of pea shoots, rocket, few twist of black pepper and squeeze over some lemon juice.
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