Seafood risotto

Everyone loves seafood risotto. Discover the best recipe here

Wow at your next dinner party with this delicious crowd-pleasing risotto

Serves 4


300 g (101⁄2 oz) mussels
200ml (7 fl oz) dry white wine
750ml (26 fl oz/3 cups) fish
pinch of saffron threads
2 tablespoons olive oil
30 g (1 oz) butter
1 onion, finely chopped
1 leek, white part only, sliced
2 teaspoons grated lime zest
250 g (9 oz) risotto rice
300 g (101⁄2 oz) scallopmeat
500 g (1 lb 2 oz) raw prawns
(shrimp), peeled and
deveined, tails left intact
200 g (7 oz) baby squid, cleaned
and cut into rings
50 g (13⁄4 oz) butter, extra
3 garlic cloves, finely chopped
1 tablespoon chopped dill


Scrub the mussels and discard any that have opened. Put them in a saucepan with the white wine. Cover and cook over medium heat for 5 minutes, or until the mussels open. Remove the meat from the shells and set aside.

Discard any unopened mussels. Add the fish stock and saffron to the liquid
that the mussels were cooked in, then slowly simmer.

Heat the oil and butter in a saucepan, add the onion, leek and lime zest and cook over medium heat for 5 minutes, or until golden. Add the rice and stir for 1 minute, or until translucent. Gradually add the stock to the rice, a cup at a time, stirring constantly until all the liquid has been absorbed and the risotto is creamy.

Stir in half the mussels, scallops, prawns and squid and cook for 5 minutes, or until tender.

Heat the extra butter in a frying pan, add the garlic and remaining seafood in batches and cook over high heat until golden brown. Stir the dill through the risotto. Place the risotto in bowls and top with the fried seafood.

Recipe by Michele Cranston

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