Seafood orzotto recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 1 fennel bulb, trimmed and diced
• 1 echalion shallot, finely sliced
• 1 garlic clove, crushed
• 150g orzo pasta
• 100ml white wine
• 450ml fish or vegetable stock, made using 1 stock pot or cube
• 100g baby leaf spinach
• 200g raw seafood selection, defrosted
• zest of 1 lemon, juice of ½ and wedges to serve
• ½ x 20g pack dill, chopped (reserve some fronds for garnish)