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.

Prep Time 10

Cook Time 28

Total Time 38

Servings

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