Breastfeeding Friendly Classic Cod Risotto
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Learn more āIngredients
4 servings
- 5 cups low-sodium chicken broth stock or fish stock
- 1 cup water
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 Ā½ cups arborio rice
- Ā½ cup dry white wine
- 1 Ā½ lb skinless cod fillets, cut into 1 Ā½-inch pieces
- Ā½ cup parmigiano-reggiano, finely grated
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Combine the broth and water in a large saucepan over medium heat until steaming and just below a simmer, then reduce the heat to low to keep it warm throughout cooking.
- 2
Heat 1 tbsp of the butter and the olive oil in a large wide skillet or shallow Dutch oven over medium heat until the butter is melted and foaming subsides. Add the onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
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