Seafood Risotto

PREP15 minutes
COOK30 minutes
SERVES4 people


280g arborio rice

20 pcs mussels, 12 scallops, 16 shrimp

1 litre of fish broth

500 ml tomato sauce

200 ml white wine

40 ml olive oil

2 cloves of garlic

50g butter

0.5 tablespoon of salt

Pepper to taste

Fresh parsley to taste


  1. Add fish broth to a pot and bring to a simmer. Reduce heat to low and keep warm. You will be adding the hot broth to your rice. Do not bring to a boil.
  2. In a deep frying pan, add garlic cloves and olive oil and fry on medium heat for 2 minutes.
  3. Remove the garlic cloves from the pan.
  4. Reduce the heat to low.
  5. Add the arborio rice to the pan.
  6. Fry the rice for 3 minutes on low and stir very frequently to ensure the rice does not burn.
  7. Add white wine to the pan and stir constantly for 30 seconds.
  8. Add 2 ladles of hot fish broth to the rice pan. Stir until combined well.
  9. Add seafood and tomato sauce. Mix well.
  10. Add salt, pepper and parsley.
  11. Continue cooking for 30 minutes. Stir very often. Each time your liquid content is reduced so that the rice is no longer completely covered by liquid, add more hot fish broth. 
  12. The risotto should become creamy. When it is ready, add butter and mix well. Remove from heat and serve.


A 35-minute cook time will yield a more ‘al-dente’ risotto. For a softer risotto, increase cooking time, so long as you have fish broth to continue cooking. 

Store in the refrigerator for up to 3 days at 2-7°C.


Serving size: 1

Calories: 520

Fat: 25g

Carbohydrates: 43g

Protein: 32g

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