Seafood Risotto

4 servings


  • 6 ounces Contessa large Uncooked Tail-on Shrimp

  • 6 ounces Scallops

  • 4 tablespoons sunflower or olive oil

  • 3 garlic cloves, crushed

  • 1 cup rice

  • 7 tablespoons white wine

  • 6 1/4 cups hot fish stock

  • Peel of half a lemon, grated

  • 2 tablespoons tomato puree

  • 1 tablespoon fresh parsley, chopped

  • Salt and pepper to taste


  • Heat oil in a large pan and add onions and garlic.

  • Cook until soft.

  • Add the rice and stir well.

  • Add white wine and cook until absorbed.

  • Next add 2/3 cup of the hot fish stock and cook until it is absorbed, stirring frequently.

  • Continue adding the stock as above until half the stock is remaining.

  • Stir in the seafood and cook for 3 minutes and add the remaining stock as before by 2/3 cups until the rice is cooked.

  • Stir in the lemon rind, tomato puree and parsley.

  • Season with salt and pepper.