Cod with Pea and Asparagus Risotto Recipe - Great British Chefs

Ingredients

• 4 portions of cod loin, thick, skin-on
• 2 tbsp of olive oil
• 30g of unsalted butter
• salt
• freshly ground black pepper
• 150g of asparagus spears, fine
• 1l vegetable stock, fresh
• 2 shallots, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• 25g of unsalted butter, diced
• 250g of carnaroli risotto rice
• 250ml of dry white wine
• 50g of frozen peas
• 30g of Parmesan, finely grated
• 1 tbsp of olive oil
• 1 handful of pea shoots