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

  • 1.

    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.

  • 2.

    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.

  • 3.

    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.)

  • 4.

    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.

  • 5.

    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 :(


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