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Seafood Risotto

Preparation: 10 mins

Cooking: 30 mins

Serves 4, costs under £7.00


  • 2 Onions (300g) (medium sized)
  • 20 Mushrooms (300g) (medium sized)
  • 2 Garlic Cloves (6g)
  • 3 Tablespoons Vegetable Oil (30g)
  • ½ Pack Risotto Rice (250g)
  • 2 Pints Water (1L)
  • 1 Pinch Ground Black Pepper (1g)
  • 1 Tub Low Fat Plain Yoghurt (100g)
  • 2 Teaspoons Dried Parsley (2g)
  • 1 Reduced Salt Stock Cube (Vegetable or fish) (7g)
  • 2 Haddock Fillets (200g)
  • 2 Smoked Haddock Fillets (200g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Wash both types of fish with cold running water, pat dry with a paper towel and cut into small pieces (1cm X 1cm).
  2. Peel the onions and garlic then wipe and slice mushrooms, dice the onions and crush the garlic with the back of a knife.
  3. Heat the oil in a large pan then add the onion, garlic and mushrooms and allow them to cook gently without colour for a few minutes.
  4. Add the risotto rice to the pan and stir into the rest of the ingredients allowing the rice to be coated with the oil, again for a few minutes.
  5. Dissolve the stock cube in boiling water and gradually add it to the pan, allowing the rice to absorb the liquid between additions of more.
  6. For the last 5-10 minutes of the rice cooking, add the cut fish to the pan and stir in. Now add the yoghurt, parsley and pepper and finish cooking.
  7. The dish is ready to serve once the rice is cooked and the stock has been absorbed. Additional water may need to be added if the stock has been absorbed before the rice is cooked.

Nutritional Information