Reader recipe: Easy pea and seafood risotto
Serves: 2
Prep time: 10 mins Total time: 
Recipe photograph by Martin Poole
Reader recipe: Easy pea and seafood risotto
Tracey from Bury St Edmunds won our competition for a recipe using frozen peas, with her simple storecupboard risotto that also uses other freezer staples
Serves: 2
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
420Kcal
Fat
12gr
Saturates
6gr
Carbs
52gr
Sugars
6gr
Fibre
5gr
Protein
25gr
Salt
2.9gr
Ingredients
- 20g butter
- 1 onion, finely chopped
- 100g arborio risotto rice
- 1⁄2 tsp garlic granules
- a pinch of saffron threads
- 1 fish stock cube or stock pot - use gluten-free stock if required
- 100g frozen peas
- 100g frozen cooked prawns, defrosted
- 100g frozen cooked mussels, defrosted
- zest and juice of 1⁄2 lemon, plus extra wedges to serve
Step by step
- Melt the butter in a deep pan or a wok, add the onion and a pinch of salt and cook for 3-4 minutes until the onion is golden.
- Stir in the arborio rice, garlic granules and saffron, then crumble in the stock cube or add the stock pot, plus 600ml boiling water. Stir well and bring the mixture to the boil then put the lid on and simmer fairly briskly for 20 minutes, stirring occasionally, until the rice is almost tender and creamy, and has absorbed a lot of the liquid.
- Mix in the peas, prawns and mussels then cook for a further 5 minutes with the lid off to reduce some of the remaining liquid and until everything is piping hot.
- Stir in the lemon juice and season well with freshly ground black pepper. Divide between warmed bowls and scatter over the lemon zest. Serve the risotto with extra lemon wedges to squeeze over as you eat.
