Easiest-ever seafood risotto

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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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.

419 kcalories, protein 29g, carbohydrate 64g, fat 7 g, saturated fat 2g, fibre 4g, salt 1.16 g

Latest comments and suggestions

• SUGARPUFF

  06 February 2008

  SUGARPUFF commented on this recipe

  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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• swlondon

  05 November 2008

  swlondon rated and commented on this recipe

  

  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.

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• Codmother

  20 July 2009

  Codmother commented on this recipe

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

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

419 kcalories, protein 29g, carbohydrate 64g, fat 7 g, saturated fat 2g, fibre 4g, salt 1.16 g

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