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You can choose any kind of white fish. Cod is one good fish you could have. :)


1 onion
1 clove garlic
1 dl olive oil
4 dl avorioris
2 dl dry white wine
1.2 l hot chicken broth
1 pkg saffron (0.5 g)
3 dl Parmesan cheese, grated
30 g butter

salt and freshly ground black pepper

10-12 green asparagus

white fish fillets
salt and pepper


Peel and finely chop the onion and garlic. Fry the soft olive oil, without adding color. Add the rice and toast it with onion and olive oil.

Add the wine and let steam into the rice. Add the hot broth, which are free to simmer on a plate next to the risotto pan. Pour in 2 cups of broth at a time to the liquid absorbed by the rice. Add 2 cups of the next and so on. Stir the risotto frequently, then it may correct its creaminess.

Mix the saffron in 0.5 cups of broth and add it after about 10 minutes of cooking. The risotto should cook a total of about 18 minutes, when it is 2-3 minutes left, cut the asparagus into pieces and let it cook with to the end.

Remove the pan from the heat and add the cheese and the butter. To taste with salt and freshly ground black pepper. Serve immediately with any more Parmesan.

Salt and pepper the fish and turn in breadcrumbs, fry a few minutes on the pad side with plenty of butter.

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