Seafood Risotto

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4 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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