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Roasted Cod

Roasted Cod over Summer Squash Risotto with Basil and Almonds

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Recipe Details


We're folding seasonal summer squash and zucchini into this risotto, which gets its rich flavor and luxurious texture from white wine, Parmesan, and a splash of cream. It makes the perfect counterpoint for delicate roasted cod fillets, which we plate right on top so you can scoop up risotto in each bite. A crunchy, aromatic topping of fresh chopped basil, toasted almonds, and olive oil makes these plates more than restaurant-worthy.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 690
  • Protein 36g
  • Total Carb 55g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • summer squash
    6 ounces
    summer squash
  • zucchini
    6 ounces
  • basil
    1/8 ounce
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • vegetable bouillon cube
    vegetable bouillon cube
  • Arborio rice
    1/2 cup
    Arborio rice
  • white wine
    1/4 cup
    white wine
  • cod
    10 ounces
  • sliced almonds
    2 tablespoons
    sliced almonds
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • heavy cream
    2 ounces
    heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pots with lids
  • aluminum foil
  • baking sheet


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Halve summer squash and zucchini lengthwise, then cut crosswise into ¼-inch half-moons, discarding ends. Roughly chop basil leaves and stems. Peel onion and cut into small dice. Mince garlic. In a medium pot, combine bouillon cube and 2¾ cups water. Bring to a boil over medium-high heat, then remove pot from heat and cover to keep warm.

  2. Sauté aromatics

    Sauté aromatics

    Heat 2 teaspoons olive oil in a separate medium pot over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until beginning to soften, 3-4 minutes. Add rice and garlic and cook, stirring frequently, until rice is toasted and translucent and garlic is fragrant, 2-3 minutes. Add white wine and simmer until liquid is mostly absorbed, 1-2 minutes more.

  3. Simmer risotto

    Simmer risotto

    Add warm vegetable stock and ¼ teaspoon salt to pot with rice (reserve pot from stock, off heat, for Step 5). Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-20 minutes. Remove pot from heat and cover to keep warm until Step 6.

  4. Roast cod and squash

    Roast cod and squash

    While risotto simmers, line a baking sheet with foil. Pat cod dry with paper towel, place on ⅓ of prepared sheet, and season all over with ½ teaspoon salt and pepper as desired. On remainder of sheet, toss summer squash and zucchini with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Roast until cod is opaque and cooked through and squash is tender, 10-12 minutes.

  5. Make basil-almond topping

    Make basil-almond topping

    While cod and squash roast, wipe pot from stock dry and return to medium-high heat with almonds. Toast, stirring, until golden and fragrant, 3-5 minutes. Transfer to cutting board to cool slightly, then roughly chop. In a small bowl, stir together basil, almonds, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.

  6. Plate risotto and cod

    Plate risotto and cod

    Once simmered, to pot with risotto, stir in Parmesan, roasted squash, and 2 tablespoons heavy cream (save remainder for your morning coffee) to combine. Taste and season with salt and pepper. Transfer summer squash risotto to serving plates and top with roasted cod. Spoon over almond-basil topping. Dig in!

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