Codfish, asparagus and turmeric risotto

Ingredients

2 codfish loins
2 shallots, finely chopped
1 celery stalk, finely chopped
2 tablespoons olive oil
1 dessertspoon turmeric
200 g fresh green asparagus, finely sliced
2 tablespoons tomato pulp
150 g rice for risotto
250 ml white wine
45 g butter
50 g grated Parmesan cheese
Cherry tomatoes (optional)
Chives to taste
Salt and pepper to taste

Preparation

To make a Codfish, asparagus and turmeric risotto, you need the best Portuguese cured codfish. Follow the step-by-step instructions.

Put the codfish loins into a pot of water and turn on the heat. Set the timer for 10 minutes after it starts boiling. Set the codfish and the cooking water aside.

Put the shallots, celery and olive oil into a pot. Cook until the shallots are a nice golden brown and then stir in the turmeric.

Add the asparagus and cook for 3 minutes.

Add the tomato pulp and stir, bring to the boil and add the rice, stirring well.

Add the white wine and stir constantly until the wine is absorbed.

Add a ladle of the codfish cooking water and stir constantly until it is absorbed.

Repeat the process until the rice is cooked (about 18 minutes).

Season with salt and pepper.

Turn off the heat and add the butter and Parmesan, stirring until melted.

Serve the risotto topped with the codfish loin and sprinkled with chives.

Serve your Codfish, asparagus and turmeric risotto with cherry tomatoes, if liked.

Recipes