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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
  • Serves 4
  • Easy
  • Calories 419
  • Carbohydrates 64
  • Saturated Fat 2
  • Sugar 0
  • Protein 29
  • Fat 7
  • Fibre 4
  • Salt 1.16

Nutrition per serving

  • Calories 419
  • Carbohydrates 64
  • Saturated Fat 2
  • Sugar 0
  • Protein 29
  • Fat 7
  • Fibre 4
  • Salt 1.16

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

  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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