Seafood Risotto

Published on 8 February 2025 at 20:53

This seafood risotto is easy to make and quicker than a classic risotto. It has a gorgeous creamy texture and taste and makes a delicious spring or summer dish.

Ingredients

  • 400g of risotto rice, 800ml of fish stock
  • 2 tbsp of olive oil, 3 garlic cloves
  • 1 onion
  • 1 sprig of fresh thyme, 1 bay leaf
  • 100ml of white wine
  • 1 pinch of saffron
  • 100g of prawns and mussels 
  • scallops, sliced
  • 75g of peas, cooked
  • 1 tbsp of dill finely chopped
  • 50g of butter
  • 50g of Parmigiano
  • sea salt & ground black pepper

Instructions

  • Heat olive oil, onion, garlic, thyme and bay leaf. Cook on low heat for 10 minutes.
  • Add the rice to the pan and mix the rice into the onions. Add the white wine followed by a ladleful of stock and then the saffron.
  • Make sure the rice has fully absorbed the stock before you add another ladle. Continue until the rice is tender and cooked through.
  • Add butter to the rice and add prawns, scallops, mussels, peas and dill
  • Finish with some grated parmigiano and season with salt and pepper.
  • Divide the risotto between plates or bowls and serve immediately