Fish and risotto are two things that a lot of people, including some HelloFresh cooks, seem to be a bit wary about cooking. So, Mimi made this for them to show how simple (and delicious) it is to cook both of them. You can do it!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Pre-heat your oven to 200 degrees. Cut the onion in half through the root, peel, and chop into roughly 1cm pieces. Chop each tomato into eight wedges. Peel and grate the garlic(or use a garlic press if you have one). Pull the marjoram leaves off their stalks and roughly chop the leaves. Zest and juice the lemon and grate the parmesan.
Put the tomatoes on a baking tray. Mix together half the garlic and a quarter of marjoram with 1 tbsp of olive oil, ¼ tsp of salt and a good grind of pepper. Drizzle this over the tomatoes and leave them to the side.
Bring 1l of water to the boil in a pot with the vegetable stock pot.
Meanwhile, pop the onion in a saucepan with 1 tbsp of butter(if you have some), or oil instead. Put on medium heat and cook for 5 mins until the onion is soft, then add the remaining garlic and three-quarters of the remaining marjoram. Stir together and cook for 30 seconds.
Once the pan is smelling fragrant and garlicky, add the rice along with ¼ tsp of salt and a good grind of pepper, stir and cook for 1-2 mins until the rice looks lightly translucent around the edges. Meanwhile, put the tomatoes in your oven to cook for 20 mins.
Once you’ve cooked your ricefor a minute, add in a ladle of your stock, stir, and when the stock has been absorbed by the rice, add another ladle of stock. Keep the pan on medium heat and continue adding stock(and stirring now and again while it cooks), letting it absorb before adding another ladle. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’. Tip: ‘Al dente’ simply means the rice is cooked through but has a tiny bit of firmness left in the middle.
When your risotto is cooked (you still want it slightly liquidy, not like porridge which has been cooked for too long!), add in the parmesan and some of the lemon juice. Stir, taste, and add more lemon juice, salt and pepper to taste.Put a lid on and leave to the side off the heat.
Put a pan on medium heat with 1 tbsp of oil. Season each fillet of cod with a pinch of salt and a good grind of pepperon each side. Sprinkle the lemon zest over each fillet as well. Put the fillets in your pan skin-side down and cook for 3 mins before turning over to cook on the other side for 3 mins. Tip: Don’t move your fish around when it’s cooking skin-side down or it won’t get a crispy skin!
Stir your roasted tomatoes into your risotto and serve in bowls with your cod on top. Sprinkle over your remaining marjoram and enjoy!