Oven-baked seafood risotto

This spectacular dish is surprisingly simple, it's a great dish to serve up for a night of relaxed entertaining.

  • 50 mins cooking
  • Serves 4
  • Print


Oven-baked seafood risotto
  • 1/2 cup (125ml) dry white wine
  • 2 tablespoon tomato paste
  • 2 bay leaves
  • 500 gram uncooked medium king prawns, shelled, deveined, chopped coarsely
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 4 x 120g white fish fillets, skin on, halved crossways
  • 1 kilogram mussels
  • 2 1/2 cup (625ml) water
  • 1 1/2 cup (375ml) fish stock
  • 2 tablespoon olive oil
  • 1 brown onion, chopped finely
  • 2 clove garlic, crushed
  • 1 1/2 cup (300g) arborio rice


Oven-baked seafood risotto
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Scrub mussels; remove beards. Bring the water and stock to the boil in large saucepan. Add mussels; simmer, covered, about 3 minutes or until mussels open (discard any that do not). Remove mussels from liquid; reserve liquid. Remove the flesh from shells; discard shells.
  • 3
    Heat half the oil in large flameproof dish; cook onion and garlic, stirring, until onion is softened. Stir in rice then wine and paste; stir 1 minute. Add reserved stock mixture and bay leaves; bring to the boil. Cover dish tightly with lid or foil; place in oven. Cook 20 minutes.
  • 4
    Remove from oven; stir in prawns, mussels and half the parsley. Cover; stand 10 minutes.
  • 5
    Heat remaining oil in large frying pan; cook fish until cooked through. Serve risotto topped with fish and remaining parsley.

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