Ingredients
2 cups baby bella mushrooms diced
3 pieces cod fish
1 medium sweet onion diced
olive oil
4 cloves garlic minced garlic powder
1 12oz can diced tomatoes
onion powder
1 cup risotto (arborio rice)
dry thyme
¼ cup dry white wine
dry basil
1 cup grated parmesan cheese
Directions
in a pot boil 3 cups of water (this will be used later for the risotto)
preheat oven to 400 degrees
in a large frying pan heat 3 Tbsp olive oil over med-low heat
Add the diced mushrooms to pan
Add ¼ tsp thyme to mushrooms, turn heat to med
Dice onion and add to mushrooms, stir
Chop 4 cloves garlic and add to mushrooms, stir
Add ¼ cup white wine, stir
Add can of diced tomatoes, stir
Add ¼ tsp basil, stir
Add 1 cup arborio rice let it cook down until liquid evaporates
Add 1 cup of hot water (from boiling water), turn heat to med-high
Stir until water evaporates
Add another cup of hot water, stir and add 1 ½ tsp salt
When water in pan simmers place pan in oven for 12-15 min. (check risotto after 12 minutes)
Cod
Brush a baking pan with olive oil, place 3 pieces of cod on baking pan
Brush olive oil on each piece, sprinkle with garlic powder, onion powder and salt
Flip cod and repeat
Place cod in oven for 12 minutes
Remove risotto and cod from oven
Place cod on risotto and break cod up to bite size pieces
Sprinkle 1 cup of grated parmesan cheese over risotto, stir to combine
Enjoy