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Photo of Simple seafood risotto by WW

Simple seafood risotto

Total Time
55 min
20 min
35 min
The occasional stir is all this creamy one-pot risotto needs as it gently cooks.


Fish stock

2 cup(s), (500ml)

Olive oil

1 tbs


1 whole, thinly sliced, washed


1 clove(s), crushed

Arborio rice

1¼ cup(s), (250g)

Seafood marinara mix

500 g

Green shallot(s)

3 individual, thinly sliced

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped


  1. Place stock and 1½ cups (375ml) water in a medium saucepan over medium heat. Bring to the boil. Remove from the heat and cover to keep warm.
  2. Meanwhile, heat oil in a large deep frying pan over medium heat. Add leek and garlic. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute.
  3. Add the hot stock mixture to the rice, a ladle (½ cup) at a time, stirring occasionally, until all the liquid is absorbed. (This should take about 25 minutes – the rice should be tender but still firm to the bite and the risotto creamy.)
  4. Add marinara mix and shallots with the last ladle of stock. Cook, stirring, for 4–5 minutes or until seafood is just cooked through. Sprinkle with parsley and season with salt and freshly ground black pepper. Serve.