Seafood risotto with prawns, squid and peas
Creamy rice with prawns, squid and peas, flavoured with garlic and white wine. No cheese, as an Italian would have it.
- Time50 mins
- LevelMedium
- Costabout £4.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Keep the stock hot. Warm 2 tablespoons of oil in a wide pan and cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic and rice and stir for 2 minutes. Pour in the wine and let it bubble away.
2 min - 3
Add the stock a ladle at a time, stirring often. Keep going for 16 minutes.
16 min - 4
Warm the last tablespoon of oil in a small pan. Fry the squid and prawns for 2 minutes until the prawns turn pink.
2 min - 5
Stir the seafood and peas into the rice and cook for 2 more minutes, adding a splash of stock if it looks dry.
2 min - 6
Rest for 2 minutes, then scatter over parsley and serve with lemon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.