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Seafood Risotto

Impress at a dinner party with Rick Stein’s seafood risotto recipe flavoured with saffron, white wine, and fresh shellfish.

DinnerItalianSeafoodRisottoSaffron
Estimated Nutrition
Calories
627.6
kcal / serving
2510.4 kcal total
Carbs
74.6g
per serving
298.2 g total
Fat
19.1g
per serving
76.5 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Unsalted Butter
for the risotto
25
g
Parmesan
GrainsCereals
350
g
Risotto Rice
e.g. Arborio
Liquids
900
ml
Fish Stock
120
ml
Dry White Wine
NutsSeeds
1
clove
Garlic
chopped, for the stock
0.125
tsp
Saffron
1
clove
Garlic
chopped, for the risotto
OilsFats
25
ml
Olive Oil
for the stock
1
tbsp
Olive Oil
for grilling seafood
Seafood
450
g
Prawn
shell on
36
piece
Mussels
small
100
g
Monkfish Fillet
thinly sliced
50
g
Squid
cleaned and thinly sliced
Vegetables
1
piece
Carrot
medium, chopped
1
stalk
Celery
chopped
1
piece
Onion
small, chopped
1
piece
Leek
small, chopped
0.25
piece
Red Chilli
chopped
1
piece
Tomato
chopped
2
piece
Shallot
chopped

Method

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