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 for 2 servings:

  • 1 onion
  • 80g celery (2 sticks) (or 1 fennel bulb)
  • 130g arborio risotto rice
  • 200g mixed cooked seafood (prawns, squid rings, mussels) (or 1 pack of cooked prawns)
  • 1 lemon
  • 15g butter
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Our 30 minute recipe

  1. Soften the onion

    Heat 1 tbsp oil in a non-stick, lidded pan over medium-low heat. Add the onion and celery (or fennel), cover with a lid, and let them soften without browning for 3-4 mins.

    Meanwhile mix 700ml boiling water with the SEAFOOD STOCK in a heatproof jug. 

  2. Add the rice

    Melt 5g butter into the veg and stir in the CITRUS & FENNEL MIX.

    Turn the heat up and add the risotto rice and stir fry for 1min.

    Add the WHITE WINE REDUCTION along with a small splash of stock to stop anything sticking, and stir well. 

  3. Add the stock

    Turn the heat down to medium, and begin to add the stock, one ladle at a time, stirring it and letting the stock absorb into the rice before adding another ladle-full. This process may take around 20 mins. It'll be ready when the rice is cooked but still has some bite to it, and it has a creamy consistency. (Add a splash of stock if it gets dry).

    Gently stir in the seafood and let it cook for 2 mins, so the flavours can infuse.

    Add 10g more butter to the risotto and stir it in, then cover with a lid for 2 mins. 

  4. Serve!

    Serve the risotto with a squeeze of lemon juice, which really lifts the flavours! 

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Seafood Risotto Top Reviews

Jen - 5th August 2020

Really nice but easily pulled together yourself at home. I’d go for a dish with more unusual or hard to get pastes etc

Jen - 5th August 2020

Really nice but easily pulled together yourself at home. I’d go for a dish with more unusual or hard to get pastes etc

Chloe - 3rd August 2020

Too spicy

Michelle - 31st July 2020

Delicious, but only as good as the quality of fish/seafood you put in. Allow longer to cook than it says.

Michelle - 31st July 2020

Delicious, but only as good as the quality of fish/seafood you put in. Allow longer to cook than it says.

James - 30th July 2020

Lyndsay - 26th July 2020

I added more veg and peas which was a personal preference.

Jayne - 23rd July 2020

The best meal we have had but they are all fantastic!

Jayne - 23rd July 2020

The best meal we have had but they are all fantastic!

Steph - 19th July 2020

Easy to make. Very tasty!

Steph - 19th July 2020

Easy to make. Very tasty!

Hannah - 18th July 2020

Nice meal

Hannah - 18th July 2020

Nice meal

Jo - 12th July 2020

Favourite so far

Jo - 12th July 2020

Favourite so far

Linda - 12th July 2020

My new favourite, takes a while longer, but is totally yummy. It was like eating in a 5 star hotel, great lock down treat, just what I needed.

Linda - 12th July 2020

My new favourite, takes a while longer, but is totally yummy. It was like eating in a 5 star hotel, great lock down treat, just what I needed.

Elizabeth - 12th July 2020

Swapped seafood for chicken thighs and chirizo

Elizabeth - 12th July 2020

Swapped seafood for chicken thighs and chirizo

Michelle - 11th July 2020

Amazing ???? will definitely get again

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