Why recepie famous for?
Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!
Ingredients
1 onion, finely chopped1 head 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 parsley
leaves, roughly chopped
Instructions
Tip the onion and fennel into a 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 while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.
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