Baked Cod On A Risotto-Red Pepper Bed

• 6 cod fillets
• 12 lemon wedges
• 1/4 cup diced red pepper
• 15 oz. fresh spinach
• 1 1/4 cup Arborio rice
• 12 oz shopped mushrooms
• 30 oz chicken stock (warmed)
• 1 large onion diced
• 24 asparagus tips
• 1 tbls. garlic
• 3 tbls. butter
• 1 tbls. olive oil

1. Pre-heat oven to 400
2. Over medium heat, place the butter and onions in a medium heavy pot and saute until onions are translucent, add the mushrooms and red pepper and continue to cook for another 10 minutes. Add the rice and stir for 2 minutes and then add 1 cup of the warm stock stirring until all the liquid is gone, add another cup of stock and the aspargus tips and repeat until all the broth is absorbed.
3. Place cod fillets into the preheated 400 oven for 12 minutes.
4. While cod is baking, wilt the spinach in a large skillet using the oilve oil and reserve for final step.
5. Divide risotto in the center of 6 plates. Divide spinich onto the 6 plates layering it on top of the risotto. Place a cod fillet on top of the spinach and garnish with the parsley and a lemon wedge.

cod fillets, lemon wedges, red pepper, fresh spinach, arborio rice, mushrooms, chicken, onion, garlic, butter, olive oil

Taken from www.epicurious.com/recipes/member/views/baked-cod-on-a-risotto-red-pepper-bed-50015590 (may not work)