Seafood risotto |

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Seafood risotto

Transport yourself to St Mark’s Square with a Venetian taste of the sea


Serves 4

Ready in about 30 minutes

Low-calorie cooking spray

1 onion, finely chopped

1 small fennel bulb, trimmed and very finely chopped

1 carrot, peeled and diced

200g courgettes, diced

2 garlic cloves, finely chopped

300g dried risotto rice

1 litre hot vegetable, fish or chicken stock

1 tomato, deseeded and diced

150g fresh or frozen peas

2 x 225g packs cooked seafood selection (such as prawns, mussels, squid)

4 tbsp roughly chopped fresh dill, reserving some to serve

Lemon wedges, to serve

1 Spray a lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, fennel, carrot, courgettes and garlic and stir-fry for 8-10 minutes until softened. Add the rice and stock and bring to the boil. Season, stir and reduce the heat to medium-low. Cover and cook for 15-20 minutes, or until the rice is almost tender.

2 Uncover, stir in the tomato, peas and seafood and cook for 3-4 minutes, or until the seafood is piping hot. Stir through the dill and season to taste. Serve scattered with the reserved dill and with lemon wedges for squeezing over.

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About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.