Seafood Risotto

Courtesy Good Food Magazine

Easiest-ever Seafood Risotto (and it is!!)

25-30 minutes, Serves 4

Review: Patrick gave this a B. He said he liked it, but it wasnt the best he's ever had. I think it lacked a little flavor too. So next time I may add some garlic, salt and pepper. The rice came out a bit dry so I added more fish stock towards the end which made it very creamy. I did like this receipe because it was so simple to make. I've never actually used the microwave to make an entire meal, so it was kind of relaxing as well. :)

Ingredients

1 onion, finely chopped

1 bulb fennel, finely sliced

1 tsbp olive oil

300g/10oz risotto rice

500ml/18fl oz fish or vegetable stock

300g bag frozen seafood mix (squid, mussels, shrimp)

100g/4 oz frozen peas

3 tbsp grated parmesan cheese

grated zest and juice of 1 lemon

handful of parsley leaves, roughly chopped

1. Tip the onion and fennel into a large microwave bowl, toss in the oil and microwave on High for 5 minutes. Stir in the rice, pour over stock and cover the bowl with a plate. Microwave on High for 10-15 minutes more or until the rice is just on the verge of being cooked.

2. Stir in the seafood and peas, cover and continue to microwave on High for 2 minutes until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a few minutes. Spoon the risotto into bowls and scatter with parsley and lemon zest.