Seafood Risotto


Cooking Methods

  • Braising

Prep Time

10 minutes

Cooking Time

30 minutes


    60 ml Freshers Canola Oil
    1 onion, finely chopped
    2 garlic cloves, crushed
    250 g Waitrose Arborio Risotto Rice
    100 ml white wine
    1.25 litres Ina Paarman Real Fish Stock
    200 g Food Lover's Signature Half-Shell Mussels
    200 g Food Lover’s Signature Prawn Meat
    200 g Food Lover's Signature Squid Rings
    grated rind of half a lemon
    30 ml La Belinda Tomato Puree
    parsley, chopped plus sprigs for garnish
    lemon wedges, for garnish


    Heat oil in a large pan; add onion and garlic and fry until soft.
    Add rice and stir to coat the grains in the oil.
    Add wine to pan and cook until the wine is absorbed; this should take a few minutes.
    Add 250 ml of the hot fish stock and cook, stirring, until the liquid is absorbed. Keep adding stock in batches until about half is used. This should not take more than 10 – 15 minutes.
    Stir in the thawed seafood and cook for a couple of minutes. Continue adding the stock, until the rice is cooked. The grains should be soft-firm and the mixture creamy.
    Stir in the lemon rind, tomato puree and herbs. Season with freshly ground black pepper and salt as desired.
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