Seafood Risotto4.0/5 (BASED ON 647 reviews)
A simple but sophisticated risotto with king prawns, calamari and mussels with celery, which imparts a fragrant and mildly aniseed-y flavour that complements seafood so well. Our aromatic lemon, fennel and herb blend is bursting with colour and flavour and lifts the creaminess of the arborio risotto rice to another level.
Cook our delicious Seafood Risotto in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Seafood Risotto. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Seafood Stock pot, a Citrus & Fennel Mix pot and a White Wine Reduction pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Seafood Risotto in just 30 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Seafood Stock
- Citrus & Fennel Mix
- White Wine Reduction
Your shopping list:
- arborio risotto rice
- mixed cooked seafood (prawns, squid rings, mussels)
Our 30 minute recipe
Heat 1 Tbsp oil in a non-stick, lidded pan over a medium-low heat. Add the onion and celery and fry to let them soften but not colour for 3-4 mins. Meanwhile, bring 600ml water to boil in a pan and add the Seafood Stock. Mix well and keep on a low heat.
Melt 10g butter into the veg and stir in the Citrus & Fennel Mix. Add the rice and stir fry for 2 mins. Add the White Wine Reduction along with a small splash of stock to stop anything sticking, and stir well.
Add the stock, one ladle at a time, stirring occasionally and letting the stock absorb into the rice before adding another ladle-full. This process should take around 15 mins over a medium low heat. (If you run out of stock but the rice isn’t quite ready, add 30-50ml more hot water.)
After 15 mins, the stock should be absorbed and the rice should be almost ready, but should still have some bite. (For softer rice, cook for 5 mins more before the next step.) Add the seafood, gently mix it in, then cover with a lid and let it cook over a low heat for 3-4 more mins so the flavours can infuse.
Remove the lid, add a few tsps of butter around the dish and mix through, then serve in bowls. Grate some lemon zest over the risotto if you like, then quarter the lemon and squeeze the juice over the risotto, this really lifts it!
Seafood Risotto Reviews
BASED ON 647 reviews
Harriet - Nov 13, 2018
Not the tastiest risotto I’ve made. I wouldn’t choose it again
Denis - Nov 11, 2018
Denis - Nov 07, 2018
Victoria - Oct 31, 2018
Just ok. Not one I would choose again.
Kate - Oct 30, 2018
It tasted fab but took a lot longer to cook than expected.
Suzanne - Oct 25, 2018
Absolutely delicious and so easy to cook.
Caroline - Oct 24, 2018
Really full of flavour, we loved it
Andrew - Oct 22, 2018
Another meal with no leftovers!
Louise - Oct 18, 2018
Amelia - Oct 14, 2018
Much too fishy for my taste
Anna - Oct 14, 2018
This has become a staple in our house. A real crowd pleaser!
Kath - Oct 09, 2018
Great apart from the chilli in the recipe
Plum - Oct 08, 2018
I liked it, good depth of flavour but I wasn’t wowed. Celery is not necessary in my opinion. Needed cooking a little longer than 15 minutes too. I won’t order this again I don’t think.
Alex - Oct 02, 2018
Excellent dish, full of flavour. Will definitely order again.
Sharon - Oct 02, 2018
D - Oct 02, 2018
Terry - Sep 28, 2018
We would never have thought about cooking this without SimplyCooks help. We enjoyed it and will order again.
Paula - Sep 23, 2018
Good in general but there was something not quite my taste buds favourite. I didn't add celery because I don't like it. It did took a while adding the broth to get the risotto properly cooked but the result was not bad.
Kerry - Sep 17, 2018
Enjoyed it but not on our 're order list.
Katherine - Sep 14, 2018
Great potential but far too overpowering. Think it was the fennel or pepper of something. Just not enjoyable. Lashings of lemon helped but still too much
Deborah - Sep 13, 2018
Best risotto I've ever eaten. My 14 yr old son is cooking all these lovely new dishes
Brenda - Sep 10, 2018
Anna - Sep 07, 2018
We absolutely loved it!! Stunning.
Sian - Sep 05, 2018
After reading some of the reviews I decided to change things a bit by using red pepper instead of celery and just using prawns and some sweet corn.. splash of white wine . At the end I added about 4 table spoons of cream with the seafood as it simmered. A pinch of parmesan to finish off was a hit too. We really enjoyed it and by the time I added my own ingredients, I would rate it 5 star
Mandy - Sep 02, 2018
Didn't like the celery in it would leave it out next time took a lot longer than 15 minutes to cook more like half an hour
Sue - Sep 02, 2018
Disappointing. First dish I’ve made where the ‘go cook’ ingredients didn’t add anything. Prefer my made from scratch recipes.
Ian - Aug 30, 2018
Have not had mussels or squid before (didn't like the thought of it) but gave it a try. Liked it a lot (but will leave out the lemon juice in future).
Lydia - Aug 28, 2018
Always a winner ????????
Karen - Aug 24, 2018
It certainly doesn’t need 4 sticks of celery, 1 would be enough.
Andrew - Aug 23, 2018
Fantastic loved it so much flavour
Lauren - Aug 23, 2018
Excellent! Really tasty. I don’t like celery so didn’t add it and it was still delicious:)
Joanne - Aug 19, 2018
Lovely Risotto, delicious!
David - Aug 13, 2018
One of my favourites
Elisabeth - Jul 20, 2018
As a personal preference there was too much celery for me. I think less celery and less fennel would be better for my taste.
Ian - Jul 10, 2018
Just something about this one I just don’t like , possibly the pots aren’t to my taste
Christel - Jun 20, 2018
packed full of flavour
Donna - Jun 15, 2018
This was nice, but to us, a bit lacklustre in the taste department-my stock tub was only half full so maybe that was an issue? I would order it again but would add a fish stock cube and a glug of white wine to give it a bit of oomph.
Sarah - May 27, 2018
Really enjoyed this. Fiancé commented it was less creamy than other risottos we’ve made and he thought there was too much celery but I loved it.
Kerry - May 20, 2018
Definitely not one of our favourites, but OK. Adding the lemon juice really lifts it. Might try with just prawns and fish chunks...
Nathan - May 17, 2018
Not nice taste
Chloe - May 11, 2018
Don’t send again
Chloe - May 11, 2018
Don’t send again
esther - May 08, 2018
Tasted salty and dry. Needed to be more creamy. Wouldn't recommend
Becky - May 08, 2018
Chilli overpowers everything else. Tastes ok but not worth the amount of effort put into it
Sarah - May 04, 2018
Just wish hadnt put squid in
Julia - Apr 27, 2018
I really enjoyed this one. Be aware that you have to cook the rice for much longer than 15 mins, else it will still be hard,. Mine took about 30 mins but was worth the wait. The fennel isn't that strong, and I like the dill taste. I recommend adding the lemon - it really does make it pop.
Sue - Apr 23, 2018
Good flavour but a bit strong flavouring and seasoning
Julie - Apr 22, 2018
Really tasty and so much fun to make
Jenny - Apr 21, 2018
It was nice but a bit fiddly
Helen - Apr 19, 2018
I loved it, but rest of family didn’t, do will have to be a no from me :(