Name: Pan-Seared Cod with Saffron Risotto and Roasted Autumn Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g cod fillet; 150 g arborio rice; 0.5 g saffron; 500 ml chicken stock; 30 g parmesan cheese; 20 ml olive oil; 10 g butter; 1 item onion; 2 clove garlic; 100 g carrot; 100 g zucchini; 100 g bell pepper; 1 item lemon; 10 g parsley

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Pan-Seared Cod with Saffron Risotto and Roasted Autumn Vegetables

Pan-Seared Cod with Saffron Risotto and Roasted Autumn Vegetables

A flavorful dish featuring tender cod, creamy saffron risotto, and a medley of roasted seasonal vegetables.

Ingredients:

200
g
cod fillet
150
g
arborio rice
0.5
g
saffron
500
ml
chicken stock
30
g
parmesan cheese
20
ml
olive oil
10
g
butter
1
item
onion
2
clove
garlic
100
g
carrot
100
g
zucchini
100
g
bell pepper
1
item
lemon
10
g
parsley

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Chop the onion and garlic finely. Dice the carrot, zucchini, and bell pepper.
In a pan, heat half the olive oil and sauté the onion and garlic until translucent.
Add arborio rice and saffron to the pan, stirring for a minute.
Gradually add chicken stock to the rice, stirring continuously until absorbed. Repeat until rice is creamy and cooked.
Stir in butter and parmesan cheese into the risotto. Season with salt and pepper.
Toss carrot, zucchini, and bell pepper with remaining olive oil. Roast in the oven for 20 minutes.
Season cod fillet with salt and pepper. Sear in a hot pan with a little olive oil until cooked through.
Serve cod on top of saffron risotto with roasted vegetables on the side. Garnish with lemon wedges and chopped parsley.

Nutrition	Per Serving 1200 g	Per 100g
Energy	732 kcal	61 kcal
Protein	45 g	3.8 g
Fibre	8 g	0.7 g
Salt	2 g	0.2 g
Sugar	8 g	0.7 g
Carbohydrates	85 g	7.1 g
Fat	30 g	2.5 g

200
g
cod fillet
150
g
arborio rice
0.5
g
saffron
500
ml
chicken stock
30
g
parmesan cheese
20
ml
olive oil
10
g
butter
1
item
onion
2
clove
garlic
100
g
carrot
100
g
zucchini
100
g
bell pepper
1
item
lemon
10
g
parsley

Preheat the oven to 200°C.

Chop the onion and garlic finely. Dice the carrot, zucchini, and bell pepper.

In a pan, heat half the olive oil and sauté the onion and garlic until translucent.

Add arborio rice and saffron to the pan, stirring for a minute.

Gradually add chicken stock to the rice, stirring continuously until absorbed. Repeat until rice is creamy and cooked.

Stir in butter and parmesan cheese into the risotto. Season with salt and pepper.

Toss carrot, zucchini, and bell pepper with remaining olive oil. Roast in the oven for 20 minutes.

Season cod fillet with salt and pepper. Sear in a hot pan with a little olive oil until cooked through.

Serve cod on top of saffron risotto with roasted vegetables on the side. Garnish with lemon wedges and chopped parsley.

Pan-Seared Cod with Saffron Risotto and Roasted Autumn Vegetables Pan-Seared Cod with Saffron Risotto and Roasted Autumn Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Pan-Seared Cod with Saffron Risotto and Roasted Autumn Vegetables

Pan-Seared Cod with Saffron Risotto and Roasted Autumn Vegetables