Seafood risotto
- Preparation and cooking time
- Total time
- Ready in 25-35 minutes
- Easy
- Serves 4
Skip to ingredients
- 1 onionfinely chopped
- 1 fennelfinely sliced
- 1 tbsp olive oil
- 300g risotto rice
- 500ml fish stockor vegetable stock
- 300g bag frozen seafood mixdefrosted
- 100g frozen peas
- 3 tbsp grated parmesan
- 1 lemongrated zest and juice
- handful of parsleyleaves, roughly chopped
Nutrition: per serving
- kcal419
- fat7g
- saturates2g
- carbs64g
- sugars0g
- fibre4g
- protein29g
- salt1.16glow
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.
