Make something special... risotto

This classic one-pot wonder is made for sharing

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Seafood risotto

Serves 2-3 Prep 20 mins Cook 40 mins

3 tbsp extra virgin olive oil

1 fennel bulb, finely chopped

2 garlic cloves, thinly sliced

½ tsp fennel seeds

2 tsp tomato purée

200g carnaroli or arborio rice

150ml white wine

1.2 litres fish or light chicken stock

150g cherry tomatoes, halved

150g mussels or clams

1 cleaned squid hood, cut into 1cm rings

150g raw peeled prawns, butterflied

75g parmesan, finely grated large knob of butter

squeeze of lemon juice, plus extra wedges to serve

small handful of flat-leaf parsley

1 Heat the oil in a large, deep frying pan over a medium heat and cook the fennel with a pinch of salt for 15 mins until the fennel starts to caramelise. Tip in the garlic and fennel seeds and cook for 1 min, then stir in the tomato purée and cook for another 2 mins. Add the rice and cook for 2 mins more, stirring until all the rice grains are coated in oil and begin to toast slightly. Pour in the wine and bubble for 2-3 mins.

2 Put the stock in a pan and heat until just under a simmer. Add a ladleful of the hot stock to the rice, stirring constantly and only adding more once the previous batch has been absorbed. Cook for 15 mins, then taste the rice. It should be nearly cooked, but still a little chalky. Add the tomatoes, mussels, squid and prawns, and cook gently until the mussels open and the prawns turn pink, adding more stock so the risotto stays saucy.

3 Season and add the parmesan, butter and lemon juice, stirring until combined.

4 Leave to rest, covered with a lid, for a few minutes, then spoon into shallow bowls, scatter over the parsley and serve with the lemon wedges for squeezing over.

PER SERVING (3) 671 kcals, fat 23g, saturates 8g, carbs 59g, sugars 5g, fibre 4g, protein 45g, salt 3.6g