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Seafood Risotto


  • 200 g Arborio Risotto Rice
  • 1 tbsp Garlic-Infused Oil
  • 1 Red Chilli (or 1 tsp chilli flakes)
  • 175 ml White Wine
  • 700 ml Fish Stock (I used Sainsbury's own brand stock cube)
  • 100 g Cherry Tomatoes (sliced in half)
  • 150 g Cooked Mussel Meat
  • 120 g Shredded Crab Meat
  • 165 g Raw King Prawns
  • 10 g Parsley


  • Heat the garlic-infused oil in a large pan and add finely chopped red chilli to soften.
  • Add the risotto rice and the wine, bring to the boil, then simmer. 
  • Gradually add the fish stock, one ladle at a time, while stirring the risotto rice. As each ladle is absorbed by the rice, add another. This can take about 20 minutes until the rice is cooked! 
  • Once the rice begins to expand, add the cherry tomatoes. 
  • Once the rice is almost ready to serve, add the raw king prawns and stir until they turn pink. 
  • Finally add the cooked mussels, shredded crab meat and finely chopped parsley and stir. Make sure that all the seafood is boiling hot (cook for at least three minutes) and serve with a sprig of parsley.