Thu. Oct 17th, 2019

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Seafood Risotto recipe

2 min read

This seafood risotto recipe is infused with a number of fresh herbs, imparting remarkable flavour into the risotto rice base. Shaun Rankin uses scallops, prawns and mussels to make up the risotto but you can use whatever seafood that is in season and you like. Serve this risotto alongside a salad for a delicious seafood supper.

There is practically nothing as good as being seated for a top quality meal and being offered a sizeable helping of seafood risotto. This Italian meal may be cooked with a variety of flavours and its smooth creaminess rarely is unable to dazzle. The fascinating thing about risotto is that it was in no way meant to be this yummy, the whole dish was designed to be a joke.

Rice was brought to Italy and Spain by the Arabs in the 14th century and it was discovered that the environment was amazing for the growth of the rice. Soon rice evolved into a main food of the location and there were many excellent quality recipes that followed.


Seafood Risotto
See Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • 400g of risotto rice
  • 900ml of fish stock
  • 2 tbsp of olive oil
  • 3 garlic cloves, peeled and crushed
  • 1 onion, peeled and finely diced
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 100ml of white wine
  • 1 pinch of saffron
  • 100g of cooked prawn, peeled
  • 100g of mussels, cooked and shelled
  • 4 scallops, sliced
  • 75g of peas, cooked
  • 1 tbsp of coriander, chopped
  • 1 tbsp of tarragon, finely chopped
  • 1 tbsp of chervil, chopped
  • 1 tbsp of dill, chopped
  • 50g of butter
  • 50g of Parmesan, grated
  • salt
  • black pepper, freshly ground
  1. Heat the fish stock in a pan and keep warm
  2. In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
  3. Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through
  4. Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops
  5. Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
Recipe at:

Eat with locals on BonAppetour

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