Cod with Pea and Asparagus Risotto Recipe - Great British Chefs

INGREDIENTS

portions of Norwegian cod loin, thick, skin-on

2 tbsp

olive oil

30 g

unsalted butter

salt

freshly ground black pepper

150 g

asparagus spears, fine

1 l

vegetable stock, fresh

shallots, peeled and finely chopped

garlic clove, peeled and crushed

25 g

unsalted butter, diced

250 g

carnaroli risotto rice

250 milliliters

dry white wine

50 g

frozen peas

30 g

Parmesan, finely grated

1 tbsp

olive oil

salt

freshly ground black pepper

1 handful

pea shoots