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
INGREDIENT :
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
RECIPE DIRECTION :
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.
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.
