Eczema Free Forever™

Cod and celeriac risotto

Ingredients

200g Cod

100g ham

200g celeriac

1 glass of wine

10g thyme

2 bay leaves

1 tablespoon of oil

1/2 teaspoon asafoetida

200ml of lactose free milk

2 teaspoons of cream (lactose free if needed)

Method

Add the cod to a bake-proof dish and cover with milk

Bake in the oven for 15 minutes

Remove milk and retain and flake fish

Add the oil to the pan and then add chopped celeriac, herbs and ham

Fry

Add the rice to the pan and the glass of wine

Cook till the fluid is absorbed by the rice

Add the cream and milk (from cooking the cod) in stages and repeat till fluid is absorbed

Use a small amount of water if needed to finish cooking

The rice should have a small amount of bite when properly cooked

Add the cooked cod and fold through the rice

Taste and add seasoning

Serves 3-4

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