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Cod is an old-time favourite for Christmas Eve dinner. Try a different style of cod this Christmas and make this beautifully rich and creamy white cod risotto.


250 g Arborio rice
1 bulb Florence fennel, sliced
60 ml olive oil
600 g filet of cod, sliced
1 tbsp Vegeta Delight vegetable stock powder
200 ml dry white wine
1 tsp rosemary, chopped
50 ml desert wine or port wine
150 ml cream
1 tsp mustard (Tarragon)
Black pepper
1 tbsp dill, chopped

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons45 min

  • 1 Cook the rice in hot water until al dente. Leave aside for later use.
  • 2 Season fennel with salt.
  • 3 Into a heavy based pan, add olive oil and fry the fennel briefly on both sides. Transfer to a plate and rest.
  • 4 Add cod to the remaining oil, season with 1 spoonful of Vegeta Delight vegetable stock and add white wine.
  • 5 Add the rice and chopped rosemary, stir and cook shortly.
  • 6 Add desert wine or port wine and shake the saucepan to distribute the flavour.
  • 7 Combine and mix the cream and mustard and add to the pan. Sprinkle with a pinch of salt and pepper, according to taste.
  • 8 Arrange slices of fried fennel over the top, cover and leave aside for about 5 minutes.
  • 9 Sprinkle with chopped dill just before serving.


For more flavour add 1-2 tablespoons of lemon juice to the risotto just before it is done.

Little secrets

Arborio is the perfect rice grain for risottos, because of its high starch content; as you add liquid and stir the risotto, the grains crack and release starch, which can quickly absorb a lot of liquid and this is what makes the risotto nice and creamy.

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