Low-fat Seafood Chilli Risotto

High taste – low fat.  A really yummy risotto recipe which is best made just before serving.


Seafood Risotto Ingredients

18 large uncooked prawns (approx 800g)
12 small black mussels (approx 300g)
18 scallops
3 ½ cups (approx 875ml) salt-reduced chicken or fish stock
2 cups (500ml) water
1 tablespoon olive oil
1 medium (150g) brown onion, sliced thinly
4 small red chillies, seeded, sliced thinly
2 cloves garlic, crushed
2 cups (400g) arborio rice
½ cup (125ml) dry white wine
¼ cup coarsely chopped fresh flat-leaf parsley
You will also like my baked pumpkin risotto my family asks me to make it over and over again.

red chillis

Seafood Risotto Directions

Peel and de-vein the prawns, leaving tails intact.  Scrub the mussels well and remove the beards.  Pat scallops dry.

Combine stock and water in a medium pan; bring to the boil then reduce the heat.

Meanwhile, heat oil in a large saucepan, cook onion, chilli and garlic, stirring, until onion is soft but not coloured.  Add rice, cook, stirring, 1 minute.

Add wine, cook, stirring, until all liquid is evaporated.  Add ½ cup (125ml) of the hot stock mixture, cook, stirring, over low-medium heat until the liquid is absorbed.  Continue adding the stock mixture in ½ cup batches until the rice is just tender.  Season to taste with salt.

Serves:  4
Total cook time:  30 minutes
Difficulty rating:  Medium.

Leave a Comment