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Leek, tomato & barley risotto with pan-cooked cod

Risotto topped with a pan-cooked cod fillet

Leek, tomato & barley risotto with pan-cooked cod

Name: Leek, tomato & barley risotto with pan-cooked cod
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tsp rapeseed oil; 1 large leek (315g), thinly sliced; 2 garlic cloves chopped; 400g can barley (don't drain); 2 tsp vegetable bouillon; 1 tsp finely chopped sage; 1 tbsp thyme leaves plus a few extra to serve; 160g cherry tomatoes; 50g finely grated parmesan; 2 skin-on cod fillets or firm white fish fillets

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.9 ratingsRate

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Using a can of barley makes this a great shortcut risotto, ready in just 30 minutes. It's delicious, healthy, low-calorie and counts as two of your 5-a-day

Egg-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tsp rapeseed oil
1 large leek

(315g), thinly sliced
2 garlic cloves

chopped
400g can barley

(don't drain)
2 tsp vegetable bouillon
1 tsp finely chopped sage
1 tbsp thyme leaves

plus a few extra to serve
160g cherry tomatoes
50g finely grated parmesan
2 skin-on cod fillets

or firm white fish fillets

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Nutrition: per serving

kcal405

low
fat14g
saturates6g
carbs21g
sugars7g
fibre8g
protein44g
salt0.9g

Method

step 1

Heat 1 tsp oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently until softened, adding a splash of water to help it cook if you need to.
step 2

Tip in the barley with its liquid, then stir in the bouillon, sage and thyme. Simmer, stirring frequently for 3-4 mins. Add the tomatoes and cook about 4-5 mins more until they soften and start to split, adding a drop more water if necessary. Stir in the parmesan.
step 3

Meanwhile, heat the remaining oil in a non-stick pan and fry the cod, skin-side down, for 4-5 mins. Flip the fillets over to cook briefly on the other side. Spoon the risotto into two bowls. Serve the cod on top with a few thyme leaves, if you like.

RECIPE TIPS

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Recipe from Good Food magazine, January 2020

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A star rating of 4.5 out of 5.9 ratings

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