Instructions
Boil 600 ml of water in a pot. Melt the better in a separate deep pan or wok, then add in the onion and a pinch of salt. Cook for 3 to 4 minutes until the onion is golden.
Stir in the risotto rice, garlic granules and saffron, then crumble in the stock cube and pour in boiling water. Stir well, and bring the mixture to a boil. Put on the lid and let summer for 20 minutes, stirring occasionally. Let the rice get almost tender and creamy, having absorbed a lot of the liquid.
Mix in the peas, prawns and mussels, cooking for another 5 minutes with the lid off. Stir in lemon juice and black pepper. Divide into bowls and sprinkle on lemon zest. Serve with extra lemon wedge.
