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Nutrition: per serving

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

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.

Recipe from Good Food magazine, January 2005

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.5 out of 5.22 ratings

jon.mitchel06965

Delicious. Used tarragon instead of fennel.

ian.smith1161198485

Loved this recipe, but didn't include fennel, as we don't like the "aniseedy" taste.

ruthmhayes

Be more generous with the seafood

smullenmaar

wow! I don’t really cook meals in the microwave (generally use it for heating up food only) but gave this a try and it surpassed all expectations. I added some white wine to the stock and as I didn’t have a fennel bulb, I used finely sliced celery instead. I also added 2 cloves of crushed garlic to…

emmafhp

Omg! Soooo easy and sooooo delicious! A firm favourite in our house x

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