Risotto Cod and Coriander

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  • Fish broth (pref. Cod): 1 lt
  • Olive oil: 1 dl
  • Butter: 100 g
  • Garlic (finely chopped): 5 g
  • Onion (chopped): 150 g
  • White wine: to taste.
  • Risotto Casserole: 320 g
  • Cod shredded and steeped of Norway: 600 g
  • Coriander: taste.


Place in a casserole, a little olive oil, butter, chopped garlic, and onion. Let cook without gaining color.

Then cool off with white wine, and let it evaporate to the demise of the taste and excessive alcohol.

Add the risotto as well as a little bit of fish broth to cover well and stir. Download the heat and stir constantly.

Add more broth whenever necessary. It takes about 15 to 20 minutes to cook the risotto. Season with salt and pepper.

When the risotto is almost cooked, add the cod that should take only a boil very fast. Correct the seasoning.

Place the coriander.

If you wish, in the end you can add a little grated cheese.

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Suggestions for the category: Other Fish

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