Seafood risotto

• onion↗1

  finely chopped

• fennel↗1

  finely sliced

• olive oil↗1 tbsp tbsp
• risotto rice↗300g g
• fish stock↗500ml ml

  or vegetable stock

• frozen seafood mix300g bag g

  defrosted

• frozen peas↗100g g
• grated parmesan3 tbsp tbsp
• lemon↗1

  grated zest and juice

• parsley↗handful of

  leaves, roughly chopped

Step-by-step instructions

1. 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.

2. 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.