Char-grilled seafood risotto recipe

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serves: 2 - 3
Skill: easy
Prep: 15 min
Cooking: 40 min

Nutrition per portion

Calories 382 kCal 19%
Fat 11g 16%
  -  Saturates 6g 30%
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  • Rich and satisfying, this char-grilled seafood risotto makes the perfect meal for any special occasion. Topped with juicy prawns, tasty scallops and smoky chorizo, it has a luxurious finish that is sure to impress whoever you make it for. Serve simply with a green salad.


    • 15g butter
    • 2 shallots/1 small onion, peeled and finely chopped
    • 1 head of fennel, cored and finely sliced
    • 1 garlic clove, peeled and crushed
    • 4tbsp sherry or Madeira
    • 150g arborio rice
    • 600ml hot fish stock
    • 4tbsp low fat crème fraiche
    • 4-6 fresh king scallops
    • 4-6 fresh prawns
    • 4-6 slices chorizo
    • Parsley leaves
    • 1-2tbsp olive oil


    • Melt the butter in a shallow pan over a medium heat. Add the shallot/onion, fennel and garlic and cook for 5 minutes, stirring occasionally.

    • Add the sherry, or Madeira, and seasoning and stir-fry for 2 minutes. Stir in the rice, and cook, stirring, for 2 minutes. Pour in about a third of the stock, adding more once it has been absorbed, and cook,stirring frequently for 15-18 minutes or until rice is just tender. Take off the heat and stir through the crème fraiche.

    • Heat a large non-stick frying pan/griddle pan until very hot. Brush the seafood with oil, sprinkle with salt and pepper. Cook the scallops, prawns and the chorizo slices for about 1 minute on each side. Divide the risotto between plates, top with the seafood, garnish with parsley and drizzle with oil.

    Top tip for making Char-grilled seafood risotto

    To get your risotto really creamy make sure you stir constantly. The stirring releases the rice's starch making it soft and smooth.

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