Skip to recipe

Open full page ↗

Seafood risotto
Photo: Ceeseven, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Fish Dishes · Recipe No. 334

Seafood Risotto

Seafood Risotto made with Arborio rice, onion, garlic and squid. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Measure the rice, and measure fish stock to three times its volume.

  2. Finely chop the peppers and onion, sweat off, add the rice and cook for a few minutes.

  3. Add the garlic and a pinch of saffron, cayenne and dill.

  4. Add the fish stock in three stages, stirring in and bringing back to the boil, then simmering.

  5. Add the haddock and squid with the last batch of stock.

  6. Correct the seasoning.

  7. Stir in the Gruyère cheese and remove from the heat.

  8. To serve: plate up each portion and garnish with a little saffron, a prawn and a mussel.

  9. Place in the microwave for 20–30 seconds, sprinkle with parsley and serve.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR334”.