Seafood orzotto
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Seafood orzotto
Our seafood orzotto, or risotto d'orzo, is a great healthy midweek meal for two as it's under 500 calories and takes just 30 minutes to cook
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
490Kcal
Fat
9gr
Saturates
1gr
Carbs
60gr
Sugars
5gr
Fibre
8gr
Protein
29gr
Salt
1.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 1 fennel bulb, trimmed and diced
- 1 echalion shallot, finely sliced
- 1 garlic clove, crushed
- 150g orzo pasta
- 100ml white wine
- 450ml fish or vegetable stock, made using 1 stock pot or cube
- 100g baby leaf spinach
- 200g raw seafood selection, defrosted
- zest of 1 lemon, juice of ½ and wedges to serve
- ½ x 20g pack dill, chopped (reserve some fronds for garnish)
Step by step
- Heat the oil in a deep, lidded frying pan or large saucepan. Add the fennel (reserve any fronds to garnish) and the shallot with a pinch of salt and cook over a medium-low heat, covered, for 5 minutes until softened. Stir in the garlic and orzo and continue to cook, stirring, for a further 1-2 minutes.
- Pour in the wine, bubble to reduce by two-thirds, then pour in the stock. Bring to the boil then lower the heat and simmer, covered, for 15 minutes. Stir occasionally.
- After 15 minutes, add the spinach, followed by the seafood on top. Re-cover and cook for 2 minutes until the spinach has wilted, then remove the lid, stir to combine and cook for a further 3 minutes or until everything is cooked through and the orzo has a risotto-like consistency.
- Add the lemon zest and juice, the chopped dill and some seasoning to taste.
- Serve in shallow bowls, scattered with the reserved dill and fennel fronds, with lemon wedges for squeezing.
