Zingy Cod and Prawn Risotto

May 30, 2019

After some hearty midweek comfort food that tastes bloody delicious, feels luxurious but takes very little effort to cook and only a few pennies to spend? Well my friends, step into my virtual office and let me share one of my secrets with you.

This dish was inspired by a fresh seafood dish from my recent travels to Malta. My expectations were not originally that high and I just picked the dish off the menu to broaden my horizons, but I was very pleasantly surprised once the warm soul food touched my lips. The textures, the flavours, the simplicity of it all. It inspired me to whip up my own version back on British shores and now I’m here to share it with all of you!

Whether you love fish or hate it, you have to try this dish! The flavours are definitely worth the dinner time debate.


502kcals, 62.5g carbs, 11.4g fat and 35.9g protein!

What you need:

So, shall we get started?

Firstly, chop the onion finely and add it to the saucepan with the butter. Melt the butter on a low heat and slowly mix in with the onions.

Make sure that the pan is hot enough to melt but not to burn the butter or the onions.

Time to add the risotto rice to the pan. Yep, I wrote that correctly!

Stir it in and fry off for around 1-2 minutes until it starts to darken in colour.

Now for the stock! Add a cube and some hot water together as per packaging instructions OR if you’re feeling really adventurous, you can make your own.

Add this in a SMALL amount at a time, just enough for the rice to absorb and to stop anything sticking to the bottom of the pan.

You need to keep adding stock in gradually now as we continue to recipe. Don’t add too much at a time but be sure not to add too little either.

Now for the fish! We’ve chosen ready to cook versions so make sure if you’re going fresh to cook your fish before. Cut up your cod into chunks and mix it into the pan.

And the prawns! Make sure to keep adding little bits of stock in whilst you do this too!

Whack in some lime juice – this gives it incredible flavour and works amazingly with the seafood delights. If you haven’t got lime knocking about, lemon works just as good!

A little pepper and 1tsp ground coriander to season… (not too much or you won’t stop sneezing!)

Now for the leaves! We’ve opted for a mix of bistro salad leaves and rocket (love your leftovers!!) but really, any leaf is good. Iron and kale are great choices for bumping up that iron!

If you haven’t already, add the remaining stock, mix well and once the risotto rice is plump, soft and all the liquid has been absorbed, it’s ready to serve!


Make sure to tag me in your creations using the hashtag #EmmasFoodStories so I can check them out.

Happy cooking gang,

Emma x

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