Simple Seafood Risotto

I know what you’re probably thinking, risottos aren’t simple – they require a lot of time and care. That’s true, but this one is simple if you give it the right love – just keep stirring for 25 minutes, chuck in some extras and it’s job done. It contains just a handful of ingredients (plus a couple of herbs). Whether you’re looking to impress on your next date night in or want that al fresco dinner which reminds you of holidaying by the coast, give this one a go – you won’t regret it. Oh, and serve it with some garlic flatbread and a nice crisp white wine (my favourite is Frascati)… thank me later!

Serves 2 (with an additional lunchtime leftover)

Ingredients 

• ½ onion, diced 
• ½ tsp fennel seeds (optional) 
• 150g risotto rice 
• 400ml fish stock (plus additional water, if necessary) 
• 150g seafood mix, thoroughly defrosted if using frozen 
• 75g frozen peas 
• 30g grated parmesan (plus extra for serving) 
• Small handful fresh parsley, chopped (optional – for serving)

Method

• Heat some oil in a pan (I use my Le Creuset casserole dish), and fry the onion with the fennel seeds for 5 minutes, or until soft 
• Add the rice and stir for 2 minutes, until coated 
• Ladle by ladle, add the stock and continuously stir for 20 minutes. If the risotto looks dry after the stock has been used, add more water as necessary 
• Add the peas and mixed seafood and mix. Cook for 3-4 minutes
•  Stir in the parmesan and leave off the heat for 2 minutes 
• Spoon into bowls and serve with the chopped parsley and more parmesan. Enjoy!

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LoveLucyRecipe so I can take a look at your creations.

Love, Lucy xx 

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