chicken linkedin insta facebook twitter

FROM MY KITCHEN TO YOURS

logo-cut-out-test
  • 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.

KAREN'S SPICY SEAFOOD RISOTTO

Karen's Spicy Seafood Risotto Karen's Spicy Chicken and Green Bean Curry << Back to Recipes

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.

Karen's Spicyt Seafood Risotto