Recipes -

Prawn and Squid Risotto with New Potatoes & Parsley


Fish/vegetable stock, keep hot  500ml
Fresh peeled tiger prawns, sliced into bite size pieces  300g
Fresh trimmed squid, sliced into bite size pieces  150g
New potatoes, cut into 1cm cubes  150g
Olive oil  30ml
Butter  30g
Large white onion, finely chopped 1
Celery, finely chopped  3 Sticks 
Parsley, finely chopped  3 Tbsp
Arborio risotto rice  250g

Sauce Mix

White wine Salt and pepper  150ml


1 In a heavy bottomed saucepan, cover the base with olive oil and melt half of the butter, add the onion and celery and fry until soft and somewhat transparent.
2 Add the rice and continue to cook until the rice turns almost opaque.
3 Add the potato cubes and then the wine and allow the alcohol to completely evaporate before adding the hot stock ladle by ladle. Ladle and stir for almost 15 minutes.
4 Add the prawn and squid pieces, continue to cook for 5 minutes, and then add Lee Kum Kee (Professional) Gluten Free Oyster Sauce , the rice will then be soft but with a slight bite ‘al dente’, take it further if you like.
5 Add the butter and parsley and stir well. Season the risotto now with salt and pepper and serve a drizzle of olive oil over the top.
Serves   4 
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