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

Ingredients

Instructions

1. 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.
2. 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.
3. 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.
4. Add the lemon zest and juice, the chopped dill and some seasoning to taste.
5. Serve in shallow bowls, scattered with the reserved dill and fennel fronds, with lemon wedges for squeezing.

Nutrition