Easiest-ever seafood risotto

Easiest-ever seafood risotto

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(7 ratings)

Ready in 25-35 minutes

Easy

Serves 4
Risottos have a reputation for being difficult to make, but this microwaved one pot dish changes that!

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal419
  • fat7g
  • saturates2g
  • carbs64g
  • sugars0g
  • fibre4g
  • protein29g
  • salt1.16g
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Ingredients

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 head fennel, finely sliced
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 500ml fish stock or vegetable stock
  • 300g bag frozen seafood mix, defrosted
  • 100g frozen pea
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 3 tbsp grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 lemon, grated zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful parsley leaves, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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Comments (5)

jillbrain's picture
5

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
3

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
4

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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