I’m always looking for new recipes that introduce fish into my children’s diet beyond fish pie and fish fingers! Risotto has always worked well with my little ones as it is softer than rice and moister, so this recipe seems to be a good combination for kids. Serves 4 adults so easily serves 2 adults and 2 kids plus left-overs!
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 300g/10oz risotto rice
- 1 litre/1¾ pints vegetable stock
- 280g/10oz cabbage, sliced (chopped finely if serving for kids as well)
- 400g cod (frozen cod portions are good)
- 3 tbsp crème fraiche
- 50g/2oz grated parmesan
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Heat oil in a 2 litre casserole dish, then soften the onion over a medium heat for about 5 mins.
- Tip in the rice and cook for 2 mins, stirring well.
- Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
- Remove the dish from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid and, then bake for 5 mins.
- Flake the fish into large chunks and stir into the rice with the crème fraiche and half the cheese.
- Season with black pepper, then sprinkle with the remaining cheese to serve.
Photo Credit: Claire Sutton
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