Bio-Bud rice and Icelandic cod risotto

Name: Bio-Bud rice and Icelandic cod risotto
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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 tbsp coconut oil; 1 tbsp butter; fresh coriander for garnish

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 tbsp coconut oil

1 tbsp butter

fresh coriander for garnish

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.