Recipe Details

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

Description

• 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.