Seafood risotto is the perfect dish for lunch or dinner. Not only is it a hearty dish with a combination of carbs and protein, but it also is a great comfort food. Seafood risotto is made with many different types of seafood such as shrimp, scallops, or even clams. The combination of creamy risotto and fresh seafood is a match made in heaven.
Seafood risotto is an easy and delicious dish thats great for
Plus, its also great for parties. This scrumptious seafood munch is easy to make in bulk, and its definitely a showstopper. For a quick and impressive meal, seafood risotto will certainly do the trick!
Now, lets start with the process. First, get all the ingredients prepped. This will help when its time to actually cook the risotto. Cut up the seafood and vegetables, and measure out the dry ingredients. With this step done, youll already be off to a great start.
Next, heat up some oil in a large pot over medium-high heat. This is where the base of the risotto (in our case, the Arborio Rice) is made: add some garlic and onion and saut them until theyre soft. Then add the risotto and saut for another two to three minutes until the risotto has absorbed the flavour of the vegetables and is lightly toasted.
Now, its time to add the broth. Slowly add the broth to the risotto, stirring constantly so it can absorb it. Once the risotto has absorbed all the broth and is creamy, its time to move on to the next step.
Now, its time to add the seafood and vegetables. Add the seafood to the pot and cook for five to seven minutes. Then, add the vegetables and cook until they are tender. The risotto should be creamy, and the seafood should be cooked through.
Lastly, season the risotto with salt and pepper. Then, serve it with some fresh herbs if desired.
A creamy, flavour-packed risotto with prawns, squid and fish—perfect for date night or weekend family meals.
Seafood Risotto
Creamy risotto cooked with assorted seafood and aromatic herbs — a rich and comforting Italian classic.
4
servings10
minutes30
minutes420
kcal40
minutesKeep the screen of your device on
Ingredients
1 tbsp olive oil
1 small brown onion, finely diced
2 garlic cloves, minced
1 ½ cups arborio rice
½ cup dry white wine (optional)
1 L hot fish or chicken stock
300 g mixed seafood (e.g. prawns, squid rings, firm white fish)
1 tbsp butter
Zest and juice of 1 lemon
¼ cup chopped fresh parsley
Salt and pepper, to taste
Extra lemon wedges, to serve
Directions
- Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until soft.
- Add rice and stir to coat for 1–2 minutes.
- Pour in wine (if using) and stir until mostly absorbed.
- Gradually add stock, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more.
- After about 15 minutes, stir in seafood and continue cooking for 5–8 minutes, or until seafood is just cooked and rice is tender.
- Stir in butter, lemon zest, juice, and parsley. Season to taste.
- Serve immediately with extra lemon wedges.
Notes
- Use pre-cooked seafood mix to save time—add in the final 5 minutes.
- Stir constantly to prevent sticking and achieve a creamy texture.
- Can be made dairy-free by omitting butter.
- Substitute wine with extra stock if preferred.
- Add a handful of baby spinach at the end for extra greens.
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