Cod burgers with pea risotto

Chop the onion. Cut the spring onion into thin rings. Cut the dill finely. Grate the cheese.

Heat half of the butter in a frying pan and fry the glass. Stir in the rice and fry the pellets for 1-2 minutes until they shine all around. Pour the wine in and let the liquid evaporate bubbly.

Then add half of the stock and let the risotto simmer for 15 minutes, stirring regularly. Add the remainder of the stock during the cooking process. Stir in the peas, spring onions and dill with the risotto and let the rice cook gently for 3-5 minutes.

Heat half of the butter in a frying pan and fry the cod burgers in 6-8 minutes until golden brown and done, then gently stir with a spatula after 3-4 minutes. Stir 1 tablespoon of butter and cheese through the risotto. Serve the risotto with the cod burgers.