There’s something wonderfully comforting about risotto – that slow stirring, the rich, creamy finish, and the way it fills the kitchen with warmth and delicious smells. But when you add shellfish into the mix, it becomes something truly special. That’s how my Shellfish Risotto came to be – a simple, soul-soothing dish that brings the sea straight to your dinner table.
It all starts with a little rapeseed oil in a pan. I like using rapeseed oil because it’s light and heart-healthy, and it doesn’t overpower the other flavours. Into that goes a finely chopped onion – the base of so many lovely dishes. It softens and sweetens after a few minutes, setting the stage for everything else.
While that’s cooking away, I heat up some fish stock on the side. I use a low-salt fish stock cube dissolved in water – it’s quick, easy, and keeps things light without losing that lovely sea-salty flavour. It’s a great way to bring in depth without needing a load of ingredients.
Next come the veggies – red pepper and courgette, both chopped nice and small. They add colour, a bit of sweetness and crunch, and balance out the richness of the seafood. A clove of crushed garlic and a good pinch of white pepper join the mix, along with some freshly chopped parsley for a hit of green and freshness. Then comes the star of the show – Arborio rice.
Arborio is essential for risotto. It’s starchy, which gives that creamy texture risotto is so famous for, even without using cream. Once the rice is in, it’s a matter of patience – adding the hot stock bit by bit, stirring gently, letting it all soak in.
After about 20 minutes, the rice should be nearly there, and that’s when the magic happens. I stir in a mix of defrosted seafood – mussels, squid, and prawns. They only need a few minutes to cook through, and they bring so much flavour and texture to the dish.
Just before serving, I stir in a spoonful of fat-free Greek yogurt. It gives a slight tang and helps make the risotto beautifully creamy without any heaviness. A final sprinkle of parsley and a twist of black pepper, and it’s ready to serve.
This Shellfish Risotto is one of those dishes that feels fancy but is actually really simple to make. It’s perfect for a relaxed weekend supper or to impress someone special without breaking a sweat. And the best part? It’s made with everyday ingredients and a little bit of love – just the way I like it.
Shellfish Risotto
Ingredients
- 1 tsp rapeseed oil
- 1 medium onion finely chopped
- 1 cube fish stock low-salt
- 900 ml water
- 1 medium red pepper finely chopped
- 1 medium courgette finely chopped
- 1 clove garlic crushed
- 2 pinch white pepper
- 15 g parsley finely chopped + 1 tbsp to serve
- 150 g Arborio rice
- 350 g frozen seafood defrosted mussels, squid, prawns
- 1 tbsp Greek yogurt 0% fat
- 1 pinch parsley
- black pepper to serve
Instructions
- Add oil to a pan and cook the onion for 5 minutes.1 tsp rapeseed oil, 1 medium onion
- Add the stock cube and water to a jug and stir to dissolve the stock cube. In a separate pan, add the stock and heat simmering gently.1 cube fish stock, 900 ml water
- Add the red pepper, courgette, garlic, white pepper and half the parsley to the onion.1 medium red pepper, 1 medium courgette, 1 clove garlic, 15 g parsley, 2 pinch white pepper
- Stir for 1 minute before adding the rice.150 g Arborio rice
- Stir for 2 minutes, then add 2 ladles of stock, enough to just cover the rice, and stir.
- Add hot stock a little at a time, so the rice is just covered, whilst stirring regularly. The risotto should be bubbling very gently.
- After 20 minutes, add any remaining stock and the seafood, then stir for another 3-4 minutes.350 g frozen seafood
- Test the rice to make sure its cooked ‘al dente’ (slightly firm) and ensure all the seafood is fully cooked through.
- Finally, vigorously stir in the remaining parsley, saving a little to serve.
- Add the yogurt, stir, then cover and allow to stand for 2 minutes, before serving your Shellfish Risotto with a sprinkle of parsley and good grind of black pepper.1 tbsp Greek yogurt, 1 pinch parsley, black pepper
Notes
- Keep the stock simmering in a separate saucepan so it’s piping hot when added to the rice to ensure the rice cooks consistently. Add a little at a time – if you run out, just add some boiling water.
- Stirring regularly with a wooden spoon ensures the rice releases its starch to ensure a creamy texture.
- Freezing instructions: Shellfish Risotto is suitable for freezing once cooked. Then defrost in the fridge and reheat until piping hot throughout. Discard any leftovers and do not reheat/refreeze again.
Nutrition
