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  • Writer's pictureFlawless Food


Seafood Risotto is a fantastic quick and easy meal. Using Gia garlic puree to speed up the process. A mix of prawn, mussel and squid cooked in stock, with parmesan added for a creamy garlicky rice dish.


  • 1 tbsp Olive Oil

  • 50 g Butter

  • 2 tsp Garlic Puree

  • 350 g Risotto Rice

  • 1.3-litre fish or vegetable stock

  • 300 g Seafood selection of mussels, squid and prawns

  • 2 tbsp Fresh Oregano

  • 60 g Parmesan grated + extra to serve

  • Salt & Pepper


  • Heat oil and butter in a pan, once the butter has melted, add garlic puree.

  • Mix rice into the oil, butter and garlic stir through for 2 minutes.

  • Turn up to high heat. Add hot stock one ladle at a time, stir. Once the rice has absorbed all that stock. Add another cup of stock.

  • Continue adding more stock, once the previous stock has been absorbed. Stir every 30 seconds. This process will take about 20 minutes ( 3-4 minutes for each cupful of stock)

  • Turn heat to low. Add cooked seafood selection and oregano. Heat through for 4 minutes. When using raw seafood mix cook for about 8 minutes.

  • Take off heat. Add parmesan cheese, stir until it melts. Add salt & pepper.

Serve with more Parmesan and some fresh herbs. Great served with Italian focaccia bread.


Calories: 631kcal Carbohydrates: 74g Protein: 33g Fat: 21g Saturated Fat: 10g Cholesterol: 226mg Sodium: 1948mg Potassium: 463mg Fiber: 4g Sugar: 1g

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