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–+ servings
Seafood risotto recipe cooked in a cast iron pan with seafood mix of prawns, mussels and squid.
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5 from 38 votes

Mixed Seafood Risotto

Italian risotto can be a tricky dish to master, so we have shown you how to make this easy mixed seafood risotto recipe with simple steps.
Arborio risotto rice cooked in butter, oil, with fish stock added slowly.
Seafood mix of squid, mussels and prawns added and seasoned with oregano salt and pepper. Parmesan added to make the best creamy risotto.
UK & US measurements given
Prep Time5 minutes
Active Time30 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: cooked seafood, creamy risotto, easy seafood risotto, frozen mixed seafood, frozen seafood risotto recipe, frozen seafood selection, fruitti di mare, mixed seafood recipe, mussels, parmesan, prawns, risotto rice, seafood mix, seafood risotto recip UK, shellfish, simple seafood risotto recipe, squid
Yield: 4 people
Calories: 631kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1 tablespoon Olive Oil
  • 50 g Butter (⅓ cup)
  • 4 cloves Garlic minced
  • 350 g Arborio Risotto Rice (1 ¾ cup)
  • 1.3 litre fish stock (5 ½ cups) or chicken/vegetable stock
  • 300 g Cooked seafood mix (seafood selection of mussels, squid and prawns) If using frozen mixed seafood, defrost first
  • 2 tablespoon Fresh Oregano chopped or 1 tablespoon dried Oregano
  • 60 g Parmesan (⅔ cup) grated + extra to serve
  • salt & pepper

Instructions

  • On a low heat, add 1 tablespoon Olive Oil and 50 g Butter (⅓ cup) in a pan, until butter has melted.
    Stir through 4 cloves Garlic minced.
    1 tablespoon Olive Oil, 50 g Butter (⅓ cup), 4 cloves Garlic minced
    Melted butter ,olive oil and garlic cooking in a cast iron pan
  • Add 350 g Arborio Risotto Rice (1 ¾ cup) and mix in to oil, butter and garlic for 2 minutes.
    350 g Arborio Risotto Rice (1 ¾ cup)
    Risotto rice bing added to the cast iron pan to start cooking
  • Turn up to medium-high heat.
    Make 1.3 litre fish stock (5 ½ cups), add one ladle (cup) of hot fish stock at a time.
    Stir once every 30 seconds until the stock has been absorbed into the rice.
    1.3 litre fish stock (5 ½ cups)
    Stirring the risotto with a wooden spoon in a cast iron pan
  • Repeat with another ladleful (cup) of stock.
    Continue this process, only adding more stock, once the previous stock has been absorbed.
    Stirring every 30 seconds to prevent sticking.
    When done correctly, it will take about 20 minutes ( about 3-4 minutes for each addition)
    Pouring fish stock with a ladle to the risotto in a cast iron pan
  • Turn heat to medium-low.
    Add the 300 g Cooked seafood mix (seafood selection of mussels, squid and prawns) and 2 tablespoon Fresh Oregano chopped, stir to heat through for 3-4 minutes.
    If using raw seafood mix cook for about 8 minutes.
    300 g Cooked seafood mix (seafood selection of mussels, squid and prawns)
    Mixed seafood mix being added to our risotto in a cast iron pan
  • Turn heat off.
    Add salt & pepper and 60 g Parmesan (⅔ cup), stir through until it melts.
    salt & pepper, 60 g Parmesan (⅔ cup)
    Grated Parmesan cheese added to our mixed seafood risotto
  • Serve, garnished with some extra oregano and a sprinkle of Parmesan.
    2 tablespoon Fresh Oregano chopped, 60 g Parmesan (⅔ cup)
    Mixed Seafood Risotto served in a terracotta dish with Parmesan cheese on the side

Video

Nutrition

Calories: 631kcal | Carbohydrates: 74g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 226mg | Sodium: 1948mg | Potassium: 463mg | Fiber: 4g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 4mg | Calcium: 435mg | Iron: 7mg