Mary Berry Seafood Risotto

The first time I made this, I was trying to impress my in-laws—big seafood lovers—with something “properly posh.” I had a bag of mussels, a fear of overcooking prawns, and a risotto track record that was… patchy. Halfway through, I dumped in all the stock at once (classic error) and ended up with seafood soup. But once I slowed down and treated it more like therapy than a recipe, it clicked. Let me show you what changed—and why this has become my go-to when I want to feel like I’m cooking by the coast.

WHAT MAKES THIS RECIPE SPECIAL

Most seafood risottos go too rich or too bland—but not this one. It’s balanced, light, and full of real flavour.

• Mussel liquor: Straining and using the winey mussel broth adds unreal depth. It’s the kind of brininess that makes you pause mid-bite.
• Timing the prawns: Pink and perfect—not chewy. Adding them last is everything.
• Lemon + butter finish: Brightens it all without shouting.

And honestly? Stirring slowly and not rushing the stock turned it from grainy into velvety.

INGREDIENTS + WHY THEY MATTER

• Mussels (500g, in shell) – Scrubbed, de-bearded. When cooked in wine, they give the risotto its sea-scented base. Skip them and you’ll miss that briny hit.
• Dry white wine (200ml) – Choose one you’d drink—not sweet. It’s there to lift, not drown.
• Risotto rice (225g) – Arborio or Carnaroli. Tried long-grain once—regret.
• Tiger prawns (150g, raw) – Don’t even think about precooked. They go in right at the end.
• Frozen petits pois (100g) – The sweet pop cuts through the creaminess.
• Parsley (3 tbsp) – Adds freshness at the end. Flat-leaf’s best.
• Lemon juice (from 1 lemon) – Don’t skip. It balances the whole dish.
• Butter (just a knob) – Stirred in last. Glossy, rich, magic.

MAKING IT YOURS (WITHOUT RUINING IT)

• No mussels? Just use good-quality fish stock and double the prawns.
• Dairy-free? Swap butter for olive oil—it’s still lovely, just less creamy.
• Gluten-free? Naturally is, just check your stock.
• Not into peas? Go for chopped asparagus tips or baby spinach stirred in right at the end.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Prawns turned rubbery	Added them too early	Add last and stir until just pink
Rice got soggy	Dumped in all the stock too fast	Add gradually, stir often
Flavour fell flat	Skipped the lemon + mussel liquid	Always use both—those are your flavour bombs
Mussels gritty	Didn’t scrub/debeard properly	Clean them well, strain the liquid through muslin

HOW TO MAKE MARY BERRY’S SEAFOOD RISOTTO

Cook the Mussels
Scrub and debeard mussels. Steam in white wine (covered) 3–5 mins until opened. Save 12 in-shell for garnish, remove the rest. Strain the cooking liquid through muslin or a fine sieve and set aside.

Start the Base
In a large wide pan, sauté sliced onion in olive oil until soft (about 4 mins). Add garlic for 10 seconds—don’t brown it.

Toast the Rice
Stir in risotto rice until the grains are glossy and just starting to stick.

Add Liquid Slowly
Start adding the strained mussel liquid and hot stock, ladle by ladle. Stir slowly, letting each bit absorb before adding more.

Add Prawns and Peas
When rice is nearly cooked (taste it—it should be soft with a tiny bite), stir in the raw prawns and peas. Cook gently until prawns just turn pink.

Finish the Dish
Add shelled mussels, lemon juice, parsley, and butter. Season generously. Let it sit, covered, for 5 minutes to settle.

Serve
Spoon into bowls, top with reserved in-shell mussels and a sprinkle of parsley.

TIPS FROM MY KITCHEN

• I always strain the mussel liquid through a paper towel—grit in risotto is a mood killer.
• My fan oven runs hot, so I keep the stock just simmering, not boiling—it helps control how fast the rice cooks.
• I zest the lemon before juicing and scatter a little on top. It’s subtle but brilliant.
• I use a wide sauté pan instead of a pot—better surface area, better risotto.

STORAGE + SERVING

• Fridge: Lasts up to 2 days. The prawns hold up surprisingly well if you don’t reheat too hard.
• Freezer: I don’t recommend it. Texture goes downhill fast.
• Reheat: Low heat on the hob, with a splash of water or stock. Stir constantly.
• Serve with: Crisp green salad, garlicky spinach, or crusty bread to mop every last bit.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen mussels or prawns?
A: Frozen prawns are fine—just thaw and drain well. Frozen mussels are trickier—if they’re pre-cooked, skip steaming and just add them at the end.

Q: Why isn’t my risotto creamy?
A: Two reasons: not enough stirring, or you added the liquid too fast. Go slow and steady—it pays off.

Q: What rice works best?
A: Arborio’s standard, but Carnaroli is slightly firmer and more forgiving.

Q: Can I prep parts of this ahead?
A: Yes! Steam mussels and store in the fridge. Start the risotto base and stop just before adding seafood. Finish fresh.

Q: What wine should I use?
A: Dry white—Sauvignon Blanc or Pinot Grigio work well. Avoid sweet or oaky wines.

Try More Recipes:

• Mary Berry Seafood Linguine with Fresh Tomato Sauce
• Mary Berry Seafood Risotto
• Mary Berry Lemon Chicken Risotto