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Seafood Risotto

Recipes for Home and Restaurant

by Nadine Lloyd

Seafood Risotto Recipe by Nadine Lloyd


(Serves 2-4)

  • 800g (1.8lb) marinara seafood mixture

  • 1 small leek – finely sliced

  • 3 gloves garlic – crushed

  • ½ glass white wine - dry

  • 1-2 red chillies – finely chopped

  • 2 cups risotto rice

  • 2 cups fish stock liquid

  • 2 cups water

  • Salt and pepper – to taste

  • ¼ cup parmesan cheese – grated

  • 2 tomatoes – diced

  • ½ cup fresh parsley – chopped

  • Quartered lemon wedges 


In a large frying pan, fry the marinara mix, over high heat, for 4 minutes.

Remove the mixture from the pan. (Leave the liquid behind).

Add the leek and the crushed garlic to the pan juices.

Cook for 4 minutes.

Add the wine and chillies.

Simmer for 2 minutes.

Add the rice and cook until the liquid has been absorbed.

Add 1 cup of liquid stock.

Stir frequently until absorbed.

Continue adding the remaining stock (and extra water if required) until the rice has softened and cooked through.

Return the seafood mixture, along with a pinch of salt and pepper, to the frying pan.

Cook for a further 8-10 minutes.

Remove from the heat and stir the cheese through.

Add the tomatoes.

Garnish with chopped parsley.

Add a lemon wedge.

Serve immediately.

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