Wednesday, August 22, 2007

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. :)

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.

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