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Smoked Seafood Risotto

Smoked Seafood Risotto

with Roasted Tomatoes

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3.3 / 4 Ratingout of 685 ratings
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Velvety and comforting, Chef Lizzie’s seafood risotto recipe is the perfect recipe for chilly evenings. When the arborio rice is nearly done (it should slightly retain its bite) stir in our delicious smoked seafood mix with the zest and juice of a lemon, dill, and Italian cheese and serve everything up in the middle of your table.

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 bunch(es)


1 unit(s)


1 sachet

Vegetable Stock Powder


1 punnet(s)

Baby Plum Tomatoes

175 grams

Arborio Rice

215 grams

Smoked Fish Mix

(ContainsFish, Crustaceans)

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

Not included in your delivery

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2326 kJ
Energy (kcal)556 kcal
Fat12.0 g
of which saturates8.0 g
Carbohydrate76 g
of which sugars7.0 g
Protein35 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 150°C. Halve, peel and finely slice the shallot. Roughly chop the dill (stalks and all). Zest the lemon then chop into wedges. Heat a drizzle of oil (or a knob of butter if you have some) in a large frying pan on medium heat. Add the shallot and cook, stirring occasionally, until softened, 3-4 mins.

Roast the Tomatoes
Roast the Tomatoes

Meanwhile, pour the water (see ingredients for amount) into a saucepan and stir in the stock powder. Bring to the boil, stirring to dissolve the stock powder, then reduce the heat to the lowest setting. Halve the tomatoes and pop them on a lined baking tray. Drizzle with oil and season with a pinch of salt and pepper. Spread out in one layer and pop on the top shelf of your oven to roast until soft and caramelised, 20-25 mins

Start the Risotto
Start the Risotto

Stir the arborio rice into the frying pan and cook for 1 minute. Stir in a ladle of stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Cook the Fish
Cook the Fish

Roughly 3-4 mins before your risotto is done, carefully stir through the fish pie mix. IMPORTANT: The fish is cooked when opaque in the middle and the prawns are cooked when pink on the outside and opaque in the middle.

Finish the Risotto
Finish the Risotto

When your risotto is finished and the fish is cooked through, remove the frying pan from the heat. Gently stir through the lemon zest, cheese and half the dill. Season to taste with salt and pepper and add a squeeze of lemon juice.


Serve the risotto in bowls topped with the roasted cherry tomatoes and a sprinkling of dill. Finish with any remaining lemon wedges for squeezing over. Enjoy!