12. April 2026
Succulent Seafood Risotto
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. Additionally, this dish is highly versatile, allowing you to customize it with your favourite seafood or even incorporate seasonal vegetables for added flavour and nutrition. From shrimp and scallops to mussels and clams, the combination possibilities are endless, making it perfect for experimenting and tailoring to your palate.
Ingredients (Serves 4)
- 200g of Wild Tiger Prawns and Mussels
- 3 Scallops
- 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
- 75g of peas, cooked
- 1 tbsp of dill finely chopped
- 50g of butter
- 50g of Parmigiano
- Fine 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.
- Add the mussels to steam.
- Make sure the rice has fully absorbed the stock before you add another ladle.
- Continue until the rice is tender and cooked through.
- Peel the prawn leaving the tail on. Sear the scallops in butter, both sides and stir in the prawns
- Add butter to the rice and peas and dill. Combine all ingredients, placing the fish on top.
- Finish with some grated parmigiano and season with salt and pepper.