Seafood risotto
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Serves:     people
Notes from Anna

Enjoy the true taste of Italy with this fast, filling and well–balanced one pot meal. Shellfish is a great source of protein, healthy fats, B vitamins and minerals. If you are using frozen seafood there is no need to defrost, cook it straight from the freezer.



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  1. Make up the stock in a small saucepan according to the packet instructions. Bring to the boil, then turn the heat down and keep it at a simmer.
  2. Peel and finely chop the shallot. Peel and crush the garlic. Wash, deseed and chop the tomatoes.
  3. Grate the lemon for the zest and squeeze it for the juice. Wash and chop the parsley
  4. Heat the oil in another saucepan. Add the shallot and garlic and cook for a few minutes until golden brown.
  5. Add the seafood and stir to coat. Add the tomatoes and cook over a medium heat for a couple of minutes.
  6. Add the rice and stir well to coat.
  7. Add a ladle of hot stock to the rice and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  8. Add the lemon juice, zest and chopped parsley. Serve immediately with a generous grind of black pepper.

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