This recipe for codfish risotto is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Wai Leng Loke (Kelly). To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.
Kelly says, “Coconut always reminds me of the beach, the outdoors and spring. Growing up in the tropics, I love coconut especially the fresh ones. The coconut milk not only adds creaminess to this dish, the flavor complements the codfish risotto and sun dried tomatoes impeccably. This is a must try dish. You will be amazed by the flavor combination.”
For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest
Special Diet Notes & Options: Codfish Risotto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
For more richness in this codfish risotto, you can use lite coconut milk.
- 3 - 4 cups vegetable stock
- ½ teaspoon grapeseed oil
- 1 small yellow onion, small diced
- 3 tablespoons sun-dried tomatoes, chopped
- 1 cup arborio rice
- 1 cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
- 4 ounce cod fish fillet, cut into 1 ounce chunks
- ½ cup parsley, chopped
- Salt and pepper to taste
- In a medium pot, bring the vegetable stock to a simmer.
- In another medium/large pot, heat up the grapeseed oil and saute the onions together with the sun-dried tomatoes until onions are slightly translucent but not brown.
- Add the rice and stir. Cook for about 1 to 2 minutes until the grains are slightly translucent on the edges. Be careful not to allow the grains or onions or sun-dried tomatoes to brown.
- Reduce the heat to low and add enough vegetable stock to just cover the top of the rice. Using a wooden spoon, stir the rice until the liquid is completely absorbed into the rice.
- Once absorbed, add another amount of liquid to just cover the rice and continue stirring as before.
- Repeat steps 4 and 5 until only one more addition of liquid is left. Feel free to reduce or increase the amount of liquid based on how al dente you like your risotto. Add coconut milk and continue to stir.
- Add the cod fish and the last ladle of liquid and cover and cook for 2 to 3 minutes.
- Remove cover and flake cod fish into large flakes. Add in chopped parsley and mix well. Season to taste with salt and pepper.
- Serve warm.