Seafood Risotto

We are besotto about this risotto... and we know you will be too. This seafood risotto is as tasty as it is colourful. A perfect dish to pop in the centre of the table for everyone to tuck into.


Risotto rice - 400g
900ml fish stock
3 garlic cloves, peeled and crushed
Olive oil
1 onion, finely chopped
1 bay leaf
Fresh thyme
100ml white wine
1 pinch saffron
75g peas
4 scallops
100g cooked prawns
100g mussels - cooked and shelled
1tbsp coriander
1 tbsp tarragon 0 finely chopped
50g butter
50g grated parmesan
Salt and Black pepper


Step 1

Heat the fish stock in a pan and keep warm.

Step 2

In a large saucepan, add the olive oil, garlic, onion, bay leaf and thyme. Cook on a low heat for about 10 minutes.

Step 3

Add the rice to the pan and mix with a wooden spoon, mix the rice into the onions. Once you hear the rice crack add the white wine and a ladleful of stock. Add the saffron and then give it a stir. Make sure the rice has absorbed the stock before adding another ladle of stock. Continue adding the stock until all of the rice is tender and cooked through.

Step 4

Beat the butter into the rice and add the prawns, mussels and at the end, the scallops, peas and herbs. Stir gently (you only want to warm the seafood and gently cook the scallops).

Step 5

Divide the risotto between plates and finish with some parmesan then season with salt and pepper.

Step 6

Tuck in, enjoy.