Karen's Spicy Seafood Risotto

I used to be a little uneasy about making risotto but it’s actually much easier than I thought. You just need to give this recipe a little love & care, testing the rice every so often & adding stock if needed. The subtle liquorice flavours from the fennel are delicious. Make your life easier and buy your seafood in packs – you’ll get a fantastic variety!

Serves: 4

Cook time: 1 hour

Ingredients

  • 1 onion finely chopped
  • 1 head fennel finely sliced
  • 2 tablespoons olive oil
  • 2 tablespoons marinade
  • 300g risotto rice
  • 500ml fish or vegetable stock
  • Half a red, yellow, green pepper chopped
  • 270g pack of seafood
  • Handful frozen peas
  • Juice & zest of half a lemon
  • Handful chopped parsley

Method

Put the kettle on & make yourself a cup of tea (you will also need some boiling water later on!) … heat the oil in a pan & cook the onion & fennel for a few minutes then add the peppers. Add two fish or vegetable stock cubes to a measuring jug with the marinade & pour over boiling water to the 500ml mark, mix well.

Add the uncooked rice to the pan & pour over the hot liquid, stir well & reduce the heat to a low simmer & either put a lid on or cover with foil leaving a small escape hole for the steam & cook for 40 minutes stirring occasionally. If it seems a little dry at any point, add a little more hot water. Test the rice & if ready add the seafood, frozen peas, lemon juice with the parsley & mix together, if the rice isn’t ready … it should have a slight bite to it … pop the lid back on for 5 minute intervals til cooked.

Spoon into bowls & add the lemon zest & more parsley if desired … amazing!

NOTE

If you can, use fresh fish stock & this dish tastes lovely with chopped crab sticks 

 

Method

Put the kettle on & make yourself a cup of tea (you will also need some boiling water later on!) … heat the oil in a pan & cook the onion & fennel for a few minutes then add the peppers. Add two fish or vegetable stock cubes to a measuring jug with the marinade & pour over boiling water to the 500ml mark, mix well.

Add the uncooked rice to the pan & pour over the hot liquid, stir well & reduce the heat to a low simmer & either put a lid on or cover with foil leaving a small escape hole for the steam & cook for 40 minutes stirring occasionally. If it seems a little dry at any point, add a little more hot water. Test the rice & if ready add the seafood, frozen peas, lemon juice with the parsley & mix together, if the rice isn’t ready … it should have a slight bite to it … pop the lid back on for 5 minute intervals til cooked.

Spoon into bowls & add the lemon zest & more parsley if desired … amazing!

NOTE

If you can, use fresh fish stock & this dish tastes lovely with chopped crab sticks 

 

Ingredients

  • 1 onion finely chopped
  • 1 head fennel finely sliced
  • 2 tablespoons olive oil
  • 2 tablespoons marinade
  • 300g risotto rice
  • 500ml fish or vegetable stock
  • Half a red, yellow, green pepper chopped
  • 270g pack of seafood
  • Handful frozen peas
  • Juice & zest of half a lemon
  • Handful chopped parsley

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