Lemon Seafood Risotto

Lemon Seafood Risotto


62 people made this

About this recipe: A delicious seafood risotto with a gorgeously creamy texture and taste!


Serves: 6 

  • 2 tablespoons olive oil
  • 1 large leek, cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 230g Arborio rice
  • 500ml chicken stock, divided
  • 250ml dry white wine
  • 250g scallops
  • 250g medium prawns, peeled and deveined
  • 60g fresh mange-tout, trimmed and halved crossways
  • 1 medium red pepper, diced
  • 3 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 2 tablespoons lemon juice
  • ground black pepper to taste

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
  2. Pour in 350ml of the chicken stock, and bring to the boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken stock and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
  3. Add the scallops, prawns, peas and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice and pepper.

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Reviews (2)


good recipe, I live in Austria so not all ingredients are easy to come by, I used prawns, salmon & cod as scallops are like trying to find hens teeth! and artichokes in replacement for the mange tout( again hard to find)& home grown cherry tomatoes, but result was delicious - 20 Sep 2015


A very tasty recipe and easy to make. I made about half for 2 people and omitted the pepper.Delicious! - 14 Mar 2014

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