SW recipe: Seafood and fennel risotto

Serves 4
Ready in 40 minutes

Ingredients:


Low-calorie cooking spray
2 fennel bulbs, roughly chopped, feathery tops (fronds) reserved
300g dried risotto rice
1.2 litres boiling fish stock
450g seafood selection, thawed if frozen
2 ripe tomatoes, deseeded and roughly chopped

Method:


Spray a deep, lidded non-stick frying pan with low-calorie cooking spray and place over a low-medium heat. Add the fennel, cover and cook for 8-10 minutes, stirring occasionally.

Add the rice to the pan and stir well, then pour in the stock and bring to the boil over a high heat. Reduce the heat to medium-low and simmer uncovered for 15-18 minutes or until the rice is almost tender, stirring frequently. Add a little more stock or water if necessary.

Stir in the seafood and tomatoes and cook for 3-4 minutes or until the risotto is creamy and piping hot. Season to taste. Roughly chop the feathery tops (fronds), scatter them over the risotto and serve hot.

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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