Roasted cod and leek risotto

A dish rich in protein, but also minerals and vitamins, including vitamin B9 brought by the leek.


For 4 people :

  • 4 cod pavers
  • 120 g of Arborio rice
  • 25 g of butter
  • 5 leeks
  • 1 shallot
  • 1 clove of garlic
  • 1 liter of chicken broth
  • 10 cl light cream
  • 50 g grated Parmesan cheese
  • 1 C. tablespoon of olive oil
  • salt and pepper
  • sprigs of chives


Put the butter to melt in a pan, then sweat the leeks, shallot and garlic finely chopped. Add the rice and stir until it becomes translucent. Ladle after ladle, add broth. Stir until rice is completely cooked. Finish by adding light cream and parmesan cheese.
Preheat the oven to 220 ° C.
Put the cod cobbles in a baking dish. Season with salt and pepper, then sprinkle lightly with olive oil. Put the fish in the oven and cook for 10 minutes.
Serve the fish pavé decorated with chives with the risotto.

Photo: Mamie Caillou