Seafood and vegetable risotto

    45 min

    If you have frozen fish or seafood, rice and a few vegetables - you can easily whip up this delicious seafood risotto! Delicious with a crisp green salad.

    3 people made this

    Serves: 2 

    • olive oil
    • 1 shallot, finely chopped
    • 175g risotto rice
    • 60ml white wine, or as needed
    • 1 fish stock cube dissolved in 450ml of boiling water
    • frozen peas, thawed
    • 1/2 red pepper, cubed
    • 100g frozen cod, thawed
    • 100g mixed shellfish, such as frozen prawns and mussels, thawed
    • fresh parsley, finely chopped
    • freshly ground black pepper
    • 1/2 lemon, juiced

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat a generous amount of olive oil in a large pan over low heat; add shallot and cook for 1 minute. Add rice and stir to coat the grains in oil.
    2. Pour in white wine and stir until the wine starts to evaporate; add 1/4 of the stock and stir until liquid is absorbed. Repeat, adding 1/4 of the stock at the time and stirring until absorbed and rice is almost cooked.
    3. Stir in peas and red pepper. Add cod and season the risotto with freshly ground black pepper. Stir in seafood and simmer until fish is cooked through, about 5 to 7 minutes. Add a generous handful of finely chopped parsley. Taste and season with salt and pepper if necessary.
    4. Add a little lemon juice and serve immediately with slices of lemon and some more chopped parsley.

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