Mary Berry’s Seafood Risotto is made with mussels, white wine, risotto rice, tiger prawns, petits pois, and parsley. This delicious risotto recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
This Seafood Risotto Recipe Is From Simple Comforts Cookbook by Mary Berry
Mary Berry Seafood Risotto Ingredients:
- 500g / 1 lb 2 oz mussels, shell on
- 200ml / 7 fl oz white wine
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 225g / 8 oz risotto rice
- About 400ml / 14 fl oz hot fish or vegetable stock
- 150g / 5 oz raw peeled tiger prawns
- 100g / 4 oz frozen petits pois (peas), defrosted
- 3 tbsp chopped parsley
- Juice of 1 lemon
- A knob of butter
- Salt and freshly ground black pepper
How To Make Mary Berry Seafood Risotto?
- Prepare the Mussels: Wash 500g / 1 lb 2 oz mussels in cold water, removing any beards, and discard any that are already open.
- Cook the Mussels: Place the mussels in a large saucepan and pour over 200ml / 7 fl oz white wine. Cover with a lid, bring to the boil, and cook for about 3–5 minutes until all the mussels have opened. Discard any that remain closed.
- Drain and Cool: Drain the mussels through a colander set over a large bowl, then leave to cool slightly. Reserve 12 mussels in their shells. Remove the remaining mussels from the shells and place them in a small bowl. Strain the cooking liquid into a jug.
- Cook the Onion and Garlic: Heat 2 tbsp olive oil in a large frying pan. Add 1 large sliced onion and fry for a few minutes, then add 2 crushed garlic cloves and fry for another 10 seconds.
- Add the Rice: Add 225g / 8 oz risotto rice and stir to coat the grains.
- Add Liquid Gradually: Start adding the reserved mussel liquid and 400ml / 14 fl oz hot stock, a little at a time, waiting until each addition has been absorbed before adding the next. Keep stirring all the time and continue adding stock until the rice is nearly cooked.
- Add Prawns and Peas: Add 150g / 5 oz raw peeled tiger prawns and 100g / 4 oz defrosted petits pois (peas) to the pan. Stir until the grey prawns have turned pink and are cooked through.
- Finish the Risotto: Add the shelled mussels, 2 tbsp chopped parsley, the juice of 1 lemon, and a knob of butter. Season with salt and freshly ground black pepper.
- Let It Stand: Stir well, cover the pan with a lid, and leave the risotto to stand for a few minutes before serving.
- Serve: Spoon the risotto into a large bowl, arrange the reserved mussels in their shells on top, and sprinkle with the remaining 1 tbsp chopped parsley.
Recipe Tips:
- Use Fresh Mussels: Make sure the mussels are fresh and alive before you cook them. Throw away any that are cracked or won’t close when you tap them.
- Add Stock Slowly: Pour the stock in a little at a time, letting the rice soak it up before adding more. This makes the risotto nice and creamy.
- Don’t Overcook the Prawns: Put the prawns in near the end and cook them until they just turn pink. If you cook them too long, they can get tough.
- Keep Stirring: Keep stirring the risotto as you add the liquid. This helps make the dish creamy by releasing the starch from the rice.
- Let the Risotto Rest: After you finish cooking, cover the risotto and let it sit for a few minutes. This helps the flavors come together and gives the risotto a perfect texture.
What To Serve With Seafood Risotto?
This creamy Seafood Risotto pairs well with garlic bread, a fresh green salad, roasted asparagus, or steamed broccoli. It can also be served alongside a light citrus salad, sautéed spinach, crusty bread, or grilled vegetables for a delicious dinner.
How To Store Leftovers Seafood Risotto?
- Refrigerate: Let the leftover Seafood Risotto cool down to room temperature. After it cools, put it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: It’s best not to freeze Seafood Risotto. The rice might get too soft, and the seafood could lose its texture when thawed. It’s better to eat it fresh or keep it in the fridge for a short time.
How To Reheat Leftovers Seafood Risotto?
- In The Oven: Preheat the oven to 180°C (350°F). Place the leftover Seafood Risotto in an oven-safe dish, add a splash of water or stock, cover with foil, and bake for about 15 minutes until heated through.
- In The Microwave: Place the Seafood Risotto in a microwave-safe bowl, add a little water or stock, cover with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stove: Heat the Seafood Risotto in a pan over low heat, adding a splash of water or stock. Stir continuously until it’s warmed through, making sure not to overcook the seafood.
Mary Berry Seafood Risotto Nutrition Facts
Serving Size: 1 serving (approximately 114g)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 5.3g
- Cholesterol: 67.8mg
- Sodium: 1,586.9mg
- Potassium: 534.7mg
- Total Carbohydrate: 18.4g
- Dietary Fiber: 0.3g
- Sugars: 0.5g
- Protein: 27.5g
Try More Mary Berry Recipe:
- Mary Berry Smoked Haddock Risotto
- Mary Berry Mushroom And Asparagus Risotto
- Mary Berry Garlic Mushroom Penne Gratin
- Mary Berry Spatchcock Poussin
- Mary Berry Malay Fried Rice
Mary Berry Seafood Risotto
Description
Mary Berry’s Seafood Risotto is made with mussels, white wine, risotto rice, tiger prawns, petits pois, and parsley. This delicious risotto recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Mussels: Wash 500g / 1 lb 2 oz mussels in cold water, removing any beards, and discard any that are already open.
- Cook the Mussels: Place the mussels in a large saucepan and pour over 200ml / 7 fl oz white wine. Cover with a lid, bring to the boil, and cook for about 3–5 minutes until all the mussels have opened. Discard any that remain closed.
- Drain and Cool: Drain the mussels through a colander set over a large bowl, then leave to cool slightly. Reserve 12 mussels in their shells. Remove the remaining mussels from the shells and place them in a small bowl. Strain the cooking liquid into a jug.
- Cook the Onion and Garlic: Heat 2 tbsp olive oil in a large frying pan. Add 1 large sliced onion and fry for a few minutes, then add 2 crushed garlic cloves and fry for another 10 seconds.
- Add the Rice: Add 225g / 8 oz risotto rice and stir to coat the grains.
- Add Liquid Gradually: Start adding the reserved mussel liquid and 400ml / 14 fl oz hot stock, a little at a time, waiting until each addition has been absorbed before adding the next. Keep stirring all the time and continue adding stock until the rice is nearly cooked.
- Add Prawns and Peas: Add 150g / 5 oz raw peeled tiger prawns and 100g / 4 oz defrosted petits pois (peas) to the pan. Stir until the grey prawns have turned pink and are cooked through.
- Finish the Risotto: Add the shelled mussels, 2 tbsp chopped parsley, the juice of 1 lemon, and a knob of butter. Season with salt and freshly ground black pepper.
- Let It Stand: Stir well, cover the pan with a lid, and leave the risotto to stand for a few minutes before serving.
- Serve: Spoon the risotto into a large bowl, arrange the reserved mussels in their shells on top, and sprinkle with the remaining 1 tbsp chopped parsley.
Notes
- Use Fresh Mussels: Make sure the mussels are fresh and alive before you cook them. Throw away any that are cracked or won’t close when you tap them.
- Add Stock Slowly: Pour the stock in a little at a time, letting the rice soak it up before adding more. This makes the risotto nice and creamy.
- Don’t Overcook the Prawns: Put the prawns in near the end and cook them until they just turn pink. If you cook them too long, they can get tough.
- Keep Stirring: Keep stirring the risotto as you add the liquid. This helps make the dish creamy by releasing the starch from the rice.
- Let the Risotto Rest: After you finish cooking, cover the risotto and let it sit for a few minutes. This helps the flavors come together and gives the risotto a perfect texture.
Mary Berry Seafood Risotto