Seafood risotto

Ingredients

• 400 gCarnaroli rice
• 1 packfrozen mixed seafood (or seafood risotto mix)
• 2 clovesgarlic
• a generous amountparsley
• 2 tablespoons (about 30 ml)extra-virgin olive oil
• 4chopped peeled tomatoes
• a littlepassata
• at least 2stock cubes
• to tastesalt
• to tastered chilli

Instructions

1. 1

   Prepare the aromatics

   Finely chop the 2 garlic cloves and a generous amount of parsley. Set them aside.

2. 2

   Drain the seafood

   Rinse the thawed seafood and drain it well.

3. 3

   Start the sauce

   Pour 2 tablespoons of oil into a pan. Add the chopped parsley, garlic and seafood, then season with salt.

4. 4

   Cook gently

   Fry the mixture slowly, then add the red chilli and half of the parsley.

5. 5

   Add the tomatoes

   Stir in the chopped peeled tomatoes and a little passata.

6. 6

   Simmer the seafood

   Cook for 10–15 minutes.

7. 7

   Make the stock

   While the seafood cooks, prepare a pan of stock using at least 2 stock cubes.

8. 8

   Toast the rice

   As soon as the shellfish are cooked, add the rice to the pan and let it toast.

9. 9

   Add the stock

   Gradually add 3–4 ladlefuls of stock.

10. 10

    Finish with parsley

    One minute before taking the rice off the heat, add the remaining parsley.

What is seafood risotto?

Risotto is an Italian rice dish cooked by gradually adding liquid as the grains soften. This version pairs Carnaroli rice with seafood and a tomato-based sauce.

Frozen seafood makes the dish convenient to prepare, while garlic, parsley and chilli give the sauce its savoury, fresh character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 22g protein, 76g carbs, 10g fat.

The rice supplies most of the carbohydrates, while the seafood contributes much of the protein. Olive oil adds fat, and the seafood, tomatoes and stock cubes also contribute to the dish's overall nutrition and salt content. Pair a portion with salad or vegetables for a more balanced plate.

Choosing the seafood

Frozen mix: use a seafood selection or a mix prepared for risotto, and thaw it before rinsing and draining as directed.

Drain well: excess water can dilute the tomato sauce, so let the seafood drain before it goes into the pan.

Build the tomato base

Aromatics: cook the garlic and parsley gently with the seafood, then add the chilli and half the parsley. Keep the heat low enough that the garlic does not burn.

Tomatoes: the chopped peeled tomatoes and a little passata provide the sauce for the seafood and rice. Simmer them with the seafood for 10–15 minutes.

Add stock gradually

Stock: make it with at least 2 stock cubes while the seafood simmers, so it is ready when the rice goes into the pan.

Rice: toast the Carnaroli in the seafood mixture, then add 3–4 ladlefuls of stock gradually. The method does not specify further stock quantities or cooking time, so follow the rice as it cooks and add liquid as needed.

Watch the texture

Doneness: the rice should be cooked through but still hold its shape. Taste a grain near the end rather than relying on a fixed timing that is not given in the method.

Finish: stir in the reserved parsley one minute before taking the rice off the heat.

Season with care

Salt: stock cubes can make the cooking liquid salty, so season the seafood lightly at first and taste before adding more.

Chilli: add it to suit your preference; a little keeps the seafood and parsley flavours in the foreground.

What to serve with it

Serve the risotto soon after cooking, while the rice is moist and the seafood is hot. A simple green salad or cooked vegetables make an easy accompaniment.

Recipe notes & tips

• Thaw the seafood before rinsing and draining it.
• Chop the garlic and parsley finely so they distribute through the sauce.
• Keep the seafood mixture at a gentle simmer during its 10–15 minutes of cooking.
• Have the stock ready before adding the rice.
• Add the stock gradually rather than pouring it all in at once.
• Taste before adding extra salt, particularly if the stock cubes are salty.

Variations

• More chilli: increase the red chilli for a hotter risotto.
• Herb finish: reserve extra parsley to scatter over the dish when serving.
• Different seafood: use another frozen seafood mix or a prepared risotto mix.
• More tomato: add a little extra passata for a more pronounced tomato flavour.
• Milder version: leave out the chilli and keep the garlic and parsley.

Common mistakes to avoid

• Wet seafood: excess thawing liquid can thin the sauce; drain the seafood well before cooking.
• Burnt garlic: high heat can make it bitter; fry the mixture slowly.
• Rushed simmering: the seafood needs 10–15 minutes in the tomato mixture; allow it that time.
• All the stock at once: adding it gradually gives you better control over the rice as it cooks.
• Over-salting: stock cubes may already be salty; taste before seasoning further.
• Late parsley: the method adds the remaining parsley one minute before removing the rice; keep some aside for that stage.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat thoroughly in a pan with a small splash of water or stock, stirring gently; seafood risotto is best freshly made.

Frequently asked questions