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Victoria’s seafood risotto

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If you’re short on oven space this festive season or the next time you’re entertaining, make this seafood risotto! For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at

  • Serves8
  • Cook time45 minutes
  • Prep time30 minutes
Victoria’s seafood risotto


  • 1kg fresh blue mussels (from the deli), cleaned
  • 2 tbs olive oil
  • 500g Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled, deveined, shells reserved
  • 400g Coles Thawed Squid Tubes (from the deli), cleaned, cut into rings
  • 4 cups (1L) fish stock
  • Pinch of saffron threads
  • 60g butter
  • 5 garlic cloves, crushed
  • 1 small red capsicum, seeded, finely chopped
  • 1 large brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 tbs tomato paste
  • 3 cups (660g) arborio rice
  • 1 cup (250ml) dry white wine or vermouth
  • 1 Thawed KB’s West Australian MSC Whole Rock Lobster (from the deli), meat removed, coarsely chopped
  • 1 cup (120g) frozen peas
  • 1/2 bunch flat-leaf parsley, chopped
  • 1 cup (100g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place mussels and 1 cup (250ml) water in a large saucepan over medium-high heat. Cover and cook for 3-4 mins or until the mussels open (discard any unopened mussels). Drain well. Return the pan to the heat and add half the oil. Add the prawns and cook, turning, for 2-3 mins or until the prawns curl and change colour. Transfer to a plate. Add squid to the pan and cook for 3-4 mins or until just cooked through. Transfer to a plate.

  2. Step 2

    Add the reserved prawn shells to the pan and cook, stirring, for 5 mins or until golden brown. Add 4 cups (1L) water to the pan and bring to the boil. Reduce heat to low and simmer for 5 mins, scraping the base and sides of the pan. Strain the cooking liquid though a fine sieve into a large heatproof jug or bowl. Discard solids. Return the cooking liquid to the pan with stock and saffron. Bring to a gentle simmer over low heat.

  3. Step 3

    Meanwhile, heat a large heavy-based saucepan over medium heat. Add the butter and remaining oil and cook, stirring, for 1-2 mins or until butter melts. Add the garlic, capsicum, onion and celery and cook, stirring, for 5 mins or until soft. Add the tomato paste and cook, stirring, for 1-2 mins or until the mixture thickens. Reduce heat to medium-low. Add the rice and cook, stirring, for 1 min or until grains appear glassy. Add the wine or vermouth and bring to a simmer. Cook for 1-2 mins or until the liquid is absorbed.

  4. Step 4

    Add 1/2 cup (125ml) stock mixture to the rice mixture, and cook, gently stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock mixture, stirring constantly and allowing liquid to be absorbed before adding more, until rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).

  5. Step 5

    Add the mussels, prawns, squid and lobster to the risotto and stir to combine. Stir in the peas, parsley and half the parmesan. Cook, stirring, for 1 min or until heated through. Season. Divide among serving bowls and top with remaining parmesan to serve.

Recipe tip

Smart swap: To make the risotto without alcohol, use extra fish stock instead.