There’s something utterly magical about seafood risotto—a dish that bridges the gap between comfort and sophistication. Imagine this: the creamy embrace of Arborio rice, infused with the freshness of the sea, mingled with vibrant colours and a hint of herbal earthiness. It’s the kind of dish that feels like a warm hug after a long day, yet elegant enough to steal the spotlight at a dinner party.
What makes seafood risotto so alluring is its rhythm. It begins with the sizzle of rapeseed oil as it greets finely chopped onion in the pan, filling the kitchen with an aroma that’s both familiar and promising. As you stir, the onions soften, turning translucent—a quiet transformation that sets the stage for the main act.
The addition of golden yellow pepper and crushed garlic introduces bursts of colour and depth, while a hint of white pepper teases the palate with a whisper of warmth. The real art of risotto lies in the patient coaxing of flavours, as ladles of simmering vegetable stock slowly marry into the Arborio rice, each stirring motion adding creaminess into every grain.
Then comes the star of the show: a medley of oceanic treasures. Tender cubes of salmon, plump prawns, and succulent squid rings nestle into the rice, releasing their delicate flavours as they cook. The risotto bubbles gently, its texture evolving into the signature silkiness that defines this dish.
Parsley—both stirred into the mix and scattered on top—adds a pop of freshness, while a dollop of low-fat yogurt gives the risotto its final flourish of creaminess without weighing it down. A pinch of black pepper seals the deal, its subtle heat cutting through the richness.
When the risotto is ready, each spoonful is an adventure. The salmon offers flaky richness, the prawns a touch of sweetness, and the squid a tender chewiness that anchors the dish. Together, they create a harmony that’s as evocative as a sea breeze.
Seafood risotto is a beautiful dish. Whether enjoyed alone with a glass of crisp white wine or shared with loved ones, it’s a dish that lingers long after the last bite.
Seafood Risotto
Seafood risotto is a creamy, comforting dish that combines tender salmon, sweet prawns, and succulent squid with the vibrant flavours of yellow pepper, garlic, and parsley. Each spoonful delivers a harmonious blend of oceanic freshness and rich, silky rice, perfect for both cosy nights and elegant gatherings.
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Servings: 3
Calories: 333kcal
Ingredients
- 1 tsp rapeseed oil
- 1 medium onion finely chopped
- 1 cube vegetable stock low-salt dissolved in 900ml water
- 1 medium yellow pepper finely chopped
- 1 clove garlic crushed
- 1 pinch white pepper
- 15 g parsley finely chopped, plus 1 tbsp to serve
- 150 g Arborio rice risotto
- 1 large salmon steak cubed and skin removed
- 100 g prawns cooked peeled
- 50 g squid rings
- 50 g yogurt natural low-fat
- 1 pinch black pepper
Instructions
- Heat the oil in a pan and cook the onion for 5 minutes.1 tsp rapeseed oil, 1 medium onion
- In a separate pan, heat the stock, simmering gently and leave on a very low heat.1 cube vegetable stock
- Add the yellow pepper, garlic, white pepper and half the parsley to the onion, stir for 1 minute and add the rice. Stir for 2 minutes, then add two ladles of stock, enough to just cover the rice, and stir.1 medium yellow pepper, 1 clove garlic, 1 pinch white pepper, 15 g parsley, 150 g Arborio rice
- Stirring the rice regularly, add the hot stock a little at a time, so the rice is just covered. The risotto should be very gently bubbling.
- After 20 minutes, add any remaining stock and the salmon. Stir for another 3 minutes, add the prawns and squid, cook for 2 minutes then test the rice to make sure its cooked ‘al dente’ (slightly firm) and ensuring the salmon is thoroughly cooked through.1 large salmon, 100 g prawns, 50 g squid
- Finally, vigorously stir in the remaining parsley and the yogurt, cover and allow to stand 2 minutes. Sprinkle with black pepper and parsley before serving.50 g yogurt, 1 pinch black pepper
Notes
Recipe tips:
You can use frozen, defrosted prawns and squid.
Keep stock simmering in a separate saucepan, so it’s hot when you add to the rice and doesn’t reduce the temperature and stop the rice cooking. Add a little at a time; if you run out just add a little boiling water.
Stirring regularly, with a wooden spoon, means rice releases its starch and ensures a creamy texture.
Nutrition
Calories: 333kcal | Carbohydrates: 50g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 49mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 83mg | Calcium: 62mg | Iron: 3mg
11 comments
Such a tasteful dish both in flavour and appearance. Light yet filling.
It’s a dish that feels indulgent but still light and refreshing.
This risotto is an absolute showstopper
I loved how the yogurt added creaminess without making it heavy. Every bite was a delightful mix of savoury rice and delicate seafood flavours.
This dish strikes the perfect balance between sophistication and homey comfort.
The subtle flavours of garlic and parsley elevated the seafood without overpowering it—absolutely divine.
The combination of salmon, prawns, and squid with the creamy, perfectly cooked rice was incredible.
The rich aroma of garlic and stock, the vibrant yellow pepper, and the tender seafood made this dish a true sensory delight.
As a seafood lover, this risotto hit all the right notes. The creamy texture of the rice paired beautifully with the fresh, tender pieces of salmon and prawns. Loved it.
It’s as beautiful to look at as it is to eat.
The creamy Arborio rice and perfectly cooked salmon, prawns, and squid were a match made in heaven—definitely a dish I’ll crave again.