Cod on peas and kale risotto

Preparation

Risotto:

First fry the diced onion in a pot in 1 tablespoon of butter. Pour in the rice and, stirring every now and then, fry it for about 1-2 minutes.

Then pour in the rice and fry it for a while.

Then pour in the wine and cook for 1 minute, then pour in about 1/3 of the hot stock. Cook, stirring occasionally, until all the broth has been absorbed. Then add another portion of broth and cook until it is absorbed. Do the same with the last portion of broth. Add the peas to the rice, then add the chopped kale and cook for another 2 minutes. Remove from the heat and add the Parmesan cheese and the second tablespoon of butter. Mix it all together.

Fish:

Wash the cod, pat dry and season lightly with salt and pepper. Fry in a pan in a small amount of fat. Arrange on top of the previously prepared risotto and spread with the pesto.

Recipe by Klaudia Cessak. Check out my fanpage "Zdrowa Kaloria".