Skrei with Pea Risotto

* paid partnerhsip with Picard Norge / AD

Picard Norge to the rescue in a time crunch

I mostly make my food from scratch. But I am very lucky to have the time to do so. Many, or most, of us are very busy and can’t always make dinners that take 4 hours. Or even 1 hour. That’s why I am so glad that Picard Norge opened a store near my house. So far I’ve only encountered high quality frozen foods, and it can be a very good alternative when there are not enough hours in a day.

What You Need

  • Skrei (or cod)
  • Risotto
  • Peas (cooked)
  • Parmesan (as much as you’d like)
  • Vegetable stock (optional)
  • White wine (also optional)

What You Do


  1. I use vegetable stock and white wine for this risotto, but you can prepare it however you like. I used 2dl risotto rise, 2dl vegetable stock and 2dl white wine. Pour rice and the wine into a pot, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good consistency – this will take 20-30 mins.
  2. Add the cooked peas to the risotto. I used frozen peas from Picard Norge. With cooked frozen peas I suggest adding them in earlier than if they are not frozen.
  3. A few minutes before the risotti is ready, add in the parmesan. The risotto should have a creamy texture.

Skrei (or cod)

  1. I used the frozen cod filets from Picard Norge. There are multiple ways to prepare this, just follow the directions on the box. I chose to boil it without defrosting. If you have time, I would recommend defrosting and then either frying it in a pan or baking it in the oven.

Wine Pairing

When pairing wine with cod there are many good options. But since I am Piemonte Girl, I have to go with Barbera!

A “simple” Barbera, like the one from Giovanni Corino or Diego Morra goes very well with cod. You can also go for a Barbera Superiore, like the one from Cavallotto or Chiara Boschis.

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