Seafood risotto

Name: Seafood risotto
Total time: 35 min
Yield: 4
Cuisine: British
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

Barney Desmazery

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Serves 4

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 4.5 out of 5.23 ratingsRate

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Try this easiest ever microwave risotto for a speedy take on a classic dish. This simple recipe makes the most of a pack of frozen seafood

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal419
fat7g
saturates2g
carbs64g
sugars0g
fibre4g
protein29g
salt1.16g

low

Method

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.

Barney Desmazery

As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.

Barney Desmazery chef headshot

Recipe from Good Food magazine, January 2005

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A star rating of 4.5 out of 5.23 ratings

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