Purjolök, tomat och kornrisotto med stekt torsk
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Purjolök, tomat och kornrisotto med stekt torsk

Användning av en burk korn gör detta till en snabb risotto, klar på bara 30 minuter. Det är gott, hälsosamt, lågkalorifoder och räknas som två av dina 5 om dagen

⏱️30 min
🍽️2 portioner
2.5
🇮🇹 Italiensk🇬🇧 Brittisk🥗 Lunch

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat 1 tsp oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently until softened, adding a splash of water to help it cook if you need to.
  2. 2
    Tip in the barley with its liquid, then stir in the bouillon, sage and thyme. Simmer, stirring frequently for 3-4 mins. Add the tomatoes and cook about 4-5 mins more until they soften and start to split, adding a drop more water if necessary. Stir in the parmesan.
  3. 3
    Meanwhile, heat the remaining oil in a non-stick pan and fry the cod, skin-side down, for 4-5 mins. Flip the fillets over to cook briefly on the other side. Spoon the risotto into two bowls. Serve the cod on top with a few thyme leaves, if you like.