Seafood Risotto


  • 750ml Fish Stock – 2 TBSP Olive Oil
  • 1 brown Onion chopped – 330g Arborio Risotto rice
  • 16 x black Mussels –  12 x cooked Prawns
  • 2 Tbsp garlic pepper sauce – 2 Tbsp chopped  parsley
  • Salt and Pepper



  1. Combine stock and water in medium saucepan and bring to the boil over high heat. Reduce heat to low and simmer gently.
  2. Meanwhile, heat oil in large frying pan over medium heat. Add onion and cook until soft. Add rice and cook for 30 seconds… increase heat to high.
  3. Add 1 ¼ cups of simmering stock mixture to rice, stirring with a wooden spoon, and cook until liquid is absorbed. Continue to add stock mixture, 1 ¼ cups at a time, stirring constantly
  4. 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 . (rice will take about 15 mins to cook)

  1. Remove from heat, discard any unopened mussels. Stir in 1 tablespoon of parsley. Season with salt and pepper


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