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 sliced
270g pack of seafood
Handful frozen peas
Juice & zest of half a lemon
Handful chopped parsley
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 onion & fennel for a few minutes then add the sliced 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 (you could of course use fresh fish stock).
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 a plate, cook for 30 minutes stirring occasionally. Test the rice & if ready add the seafood, 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. If looking a little dry, add some water & mix).
Spoon into bowls & add the lemon zest & more parsley if desired ... amazing!
Cost of marinade per serving just over 23p.