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Average: 3.5 (3 votes)


  • 300 g risotto rice
  • 1 onion
  • 2 tomatoes
  • 3 tbsp olive oil
  • 1 good pinch of turmeric
  • 300 ml white wine
  • 600 ml fish stock (from a jar)
  • 1 red pepper
  • 200 g prawns, cooked
  • 100 g mussels
  • 100 g scallops
  • ½ bunch parsley
  • Salt & pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Skin the tomatoes, remove the seeds and dice the flesh, then set aside. Peel and finely chop the onion and sweat in oil until soft.

Add the rice and a little more oil and stir over the heat until the rice is translucent. Stir in the turmeric. Halve the pepper, remove the core, wash and finely dice the flesh. Add to the pan. Now stir in the wine and fish stock a ladleful at a time, adding more as each ladleful is absorbed. Continue in this way until the rice is cooked.

Meanwhile, wash and scrub the shellfish, put into a pan with a little water and cook with a lid on the pan until the shells have opened. Season the risotto to taste with salt and pepper. Roughly chop the parsley and mix into the risotto with the scallops and prawns. Spoon the risotto on to plates and served garnished with mussels.