Shellfish Risotto

Shellfish Risotto is a creamy, comforting dish made with Arborio rice, tender mixed seafood, and fresh vegetables, all brought together with a light fish stock and a touch of Greek yogurt. It’s a simple yet elegant meal that brings the fresh flavours of the sea to your table.

Prep Time 10

Cook Time 30

Total Time 40

Servings People

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