Have some leftover salt cod from Sunday dinner? Put it to good use and whip up this flavorful, quick cod risotto. With just a few ingredients and a practical method, your lunch will be ready in no time. Let’s get to the recipe!
Ingredients for Cod Risotto:
- 10 oz shredded salt cod (bacalhau);
- 3/4 cup coconut milk;
- 1 cup water;
- 3 tbsp extra-virgin olive oil;
- 1 large onion, chopped;
- 2 cloves garlic, minced;
- 2 cups long-grain white rice (or Arborio rice for a traditional texture);
- 3 tbsp butter;
- 1/2 cup grated parmesan cheese;
- Fresh parsley and scallions, chopped to taste.
How to make Cod Risotto:
- In a large pot, heat the olive oil over medium heat;
- Sauté the onion and garlic until translucent and fragrant;
- Add the shredded cod, rice, water, and coconut milk to the pot;
- Simmer until the rice is cooked;
- Once the rice is al dente and the risotto is creamy and succulent, remove from heat;
- Stir in the butter and fresh parsley and scallions, mixing well to coat the grains;
- Sprinkle with grated parmesan before serving (optional);
- Enjoy!
Tip:
Feel free to add other ingredients to the mix, such as diced tomatoes or a pinch of lemon pepper seasoning—they go perfectly together. You can also swap the coconut milk for heavy cream for a different flavor profile.
Did you know?
Cod risotto is a classic dish in Portuguese cuisine, traditionally known as “arroz de bacalhau.” It originated as a clever way to repurpose leftover cooked salt cod into a brand-new meal. Today, it remains a beloved comfort food in Portugal, Brazil, and beyond—a delicious choice for any seafood lover.
Did you like this recipe? Share it! We have plenty more delicious seafood recipes on our site!