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  • Lime risotto with green mini asparagus

Recept time 35 min.
Recept time 2
Recept time Oven
Recept time Frying pan
Recept time Saucepan

How about a risotto dish with an exotic twist? This fresh lime risotto is a great combination with the 'bite' of the green mini asparagus and the lightly salted taste of cod.

Ingredients

  • 4 EAT ME lime
  • 100 g EAT ME green mini asparagus
  • 2 cod fillets with the skin on
  • 20 g grated Parmesan cheese
  • 125 g risotto rice
  • 1 clove garlic
  • 500 ml water
  • 2 tbsp olive oil
  • 1 small shallot
  • pepper & salt

 

Let's get to work

Preparation
  1. Blanche the green mini asparagus for about 2 minutes in boiling water, then rinse them with cold water.
  2. Chop the shallot finely and grate the zest of 1 lime. Squeeze the juice from 3 limes, use the grated lime also so that you have 1 lime left to garnish the meal with.
  3. Heat 1 tablespoon of olive oil in a saucepan and fry the shallot and crushed garlic until the onion is soft and transparent.
  4. Prepare the risotto according to the instructions on the packet.
  5. Add the Parmesan cheese and the lime juice after the risotto has stopped absorbing liquid.
  6. Stir the cheese and the juice gently through the risotto. Season the risotto with pepper and salt to taste.
  7. Preheat oven to 180°C.
  8. Heat one tablespoon of olive oil in a frying pan and fry the cod on a low heat for about two minutes per side.
    Keep the cod warm by putting them into the oven at 180°C for 5 minutes.
  9. Bake the blanched mini asparagus for 3 minutes in a frying pan with the oil you used to bake the cod in.
    Add salt to taste.
  10. Spoon the lime risotto into a forming ring on the centre of a plate and level the top with a spoon so you create a tower. Place the mini asparagus and the fish on two plates. Garnish with a slice of lime.
Enjoy

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