Quick fish risotto

Ingredients

Instructions

1. Put the onion and garlic in a large heatproof, non-metallic bowl with the stock cube and 300 ml boiling water. Stir well, then cover and microwave on High for
   3 minutes.
2. Stir in the rice with another 300 ml boiling water and microwave on High for
   10 minutes, stirring after
   5 minutes.
3. Stir the fish into the rice with the peas and another 300 ml boiling water. Cover and microwave on High for
   4 minutes. Check the rice is cooked and leave to stand for
   1-2 minutes for the liquid to be absorbed. Stir in the butter and season well. Serve hot with lemon wedges to squeeze over.

Nutrition

BBC Good Food: Low-fat Feasts