Ingredients

600 g filet of cod

250 g Podravka Arborio rice

1 bulb Florence fennel

150 ml cream

200 ml dry white wine

50 ml desert wine or port wine

60 ml olive oil

salt

Podravka black pepper

1 tbsp dill, chopped

1 tsp Podravka Estragon mustard

1 tsp rosemary, chopped

1 tbsp Vegeta Mediterranean

Preparation For this recipe you only need imagination!

Simple 4 Persons45 min

• 1 Cut the Florence fennel into slices and season with salt. Add olive oil to a skillet and fry briefly on both sides. Transfer to a plate and reserve.
• 2 Add sliced filet of cod to the remaining oil, season with 1 spoonful of Vegeta Mediterranean and add the white wine. Add the rice which you have cooked al dente in a separate saucepan. Add chopped rosemary, stir and cook briefly.
• 3 Add desert wine or port wine and shake the saucepan to incorporate. Stir in cream mixed with mustard and season the risotto with salt and pepper to taste.
• 4 Arrange slices of fried fennel on top, cover and leave to stand for about 5 minutes.