Char-grilled seafood risotto recipe

(15 ratings)

Rich and satisfying, this char-grilled seafood risotto makes the perfect meal for any special occasion. Get the recipe here:

(Image credit: TI Media Limited)
  • healthy
Preparation Time15 mins
Cooking Time40 mins
Total Time55 mins
Nutrition Per PortionRDA
Calories382 Kcal19%
Fat11 g16%
Saturated Fat6 g30%

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




  1. 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.
  2. 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.
  3. 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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