Easy pea and seafood recipe | Sainsbury`s Magazine

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