Easiest-ever seafood risotto

Easiest-ever seafood risotto

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(6 ratings)

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Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

Serves 4

Risottos have a reputation for being difficult to make, but this microwaved one pot dish changes that!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
419
protein
29g
carbs
64g
fat
7g
saturates
2g
fibre
4g
sugar
0g
salt
1.16g

Ingredients

  • 1 onion, finely chopped
  • 1 head fennel, finely sliced
  • 1 tbsp olive oil
  • 300g risotto rice
  • 500ml fish stock or vegetable stock
  • 300g bag frozen seafood mix, defrosted
  • 100g frozen peas
  • 3 tbsp grated parmesan
  • 1 lemon, grated zest and juice
  • handful parsley leaves, roughly chopped

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Method

  1. Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
  2. Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.

Recipe from Good Food magazine, January 2005

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Comments

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jillbrain's picture
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I've never understood this strange attitude to microwaved risottos. They work perfectly and taste gorgeous, usually better than ones made using the old fashioned, time consuming hit and miss method.

dancingbunny's picture
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It would have actually been nicer to make on the hob than the microwave.

codmother's picture

Seemed a tad weird cooking this in the microwave and took slightly longer than the recipe suggested but it was tasty and easy enough to throw together and added corriander instead of parsley. Would make it again me thinks.

swlondon's picture
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I'd never cooked using a microwave before but this was such a success, I'm frequently being asked to cook this dish by my family.

The addition of the lemon zest and the fennel gave it more depth than you would think. I added chile for some kick and a little more cheese and some butter at the end to make it extra creamy. I also substituted basil for the parsley.

karakavanagh's picture

i made this the normal way - couldnt bring myself to use microwave -it was fabulous,i was wary of the fennel(never used it before)but it was mild when cooked.definitely worthwhile

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