Easiest ever seafood risotto
Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!
- Ready in 25-35 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 419
-
fat 7g
-
saturates 2g
-
carbs 64g
-
sugars 0g
-
fibre 4g
-
protein 29g
-
salt 1.16g
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
Method
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.
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.
