Seafood risotto
- Preparation and cooking time
- Total time
- Ready in 25-35 minutes
- Easy
- Serves 4
Ingredients
- 1 onion, finely chopped
- 1 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 of parsley leaves, roughly chopped
Method
- STEP 1
Tip the onion and fennel into a large microwaveable 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.
- STEP 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. Meanwhile, mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over the parsley and lemon zest mixture to serve.
