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Seafood Risotto

Yields4 Servings

 750 ml (3 Cups) fish stock
 374 ml (2.5 Cups) hot water
 2 tsp Olive Oil
 1 chopped brown onion
 330 g (1.5 Cups) arborio rice
 16 (about 400g) black mussels, debearded
 12 (about 300g) cooked prawns, peeled leaving tails intact
 2 tsp garlic pepper sauce (Tabasco Brand)
 2 tbsp chopped fresh continental parsley
 Salt & freshly ground pepper to taste

Combine the stock and water in a medium saucepan, and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.


Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add rice and cook for 30 seconds or until grains appear slightly glassy. Increase heat to high.


Add 1 1/4 cups (310ml) of simmering stock mixture to rice, stirring with a wooden spoon, and cook for 1-2 minutes or until liquid is absorbed. Continue to add stock mixture, 1 1/4 cups at a time, stirring. Allow all liquid to be absorbed before adding more. Add mussels to pan with last portion of stock mixture. Cook for 2 minutes then add prawns and garlic pepper sauce. Cook for 2 minutes or until mussels have opened and rice is tender yet firm to the bite. (The rice will take about 15 minutes to cook.)


Remove from heat, discard any unopened mussels. Stir in 1 tablespoon of parsley. Season with salt and pepper. Serve sprinkled with remaining parsley.
Serves 4

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Nutrition Facts

Serving Size 320 grams

Servings 4

Amount Per Serving
Calories 426Calories from Fat 39
% Daily Value *
Total Fat 5g8%

Saturated Fat 1g5%
Sodium 1071mg45%
Total Carbohydrate 68g23%

Dietary Fiber 1g4%
Sugars 2g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.