Bio-Bud Rice and Icelandic Cod Risotto
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Bio-Bud rice and Icelandic cod risotto

Ingredients:Bio-Bud Rice and Icelandic Cod Risotto

  • ½ lb. Blanched Bio-Bud Rice
  • 1 lb. Fresh Icelandic cod cut to largo cubs
  • 1 red bell pepper cut to strips
  • ½ sweet onion sliced
  • 1 large Fresh Tomato diced
  • 7 asparagus cut to 2” pieces
  • 1 cup boiling water
  • Salt and paprika
  • 1 tbs Coconut oil
  • 1 tbs butter
  • fresh coriander for garnish

Instructions:
Put all fats in a round pan, place fresh fish and bell peppers in fry pan for 5 mins (don’t mix), then add all cooked rice on top, add tomato’s , asparagus, onions, water, paprika and cover to Cook on low fire for another 10 min. When it’s ready just let it cool for 5 mins before serving.

Bio-Bud Rice and Icelandic Cod Risotto