Seafood Risotto

Seafood Risotto

Seafood Risotto

Try this creamy seafood risotto.

  • PREP TIME 10 min
  • COOK TIME 30 min


  • 40 g / 2 tbsp Flora Pro.Activ Buttery
  • 2 onions, sliced
  • 1 cup Arborio rice
  • 2 cups / 500 ml salt-reduced chicken stock
  • 200 g canned tomatoes pieces
  • 1 tbsp smoked paprika
  • 2 cups frozen peas
  • 500 g seafood marinara mix
  • 1/4 cup finely chopped parsley
  • 2 limes or lemons, quartered
  • 2 cups mixed salad leaves
  • 1 carrot, sliced
  • 2 tbsp balsamic dressing


  1. Heat one tbsp Flora pro-activ in a large saucepan over a medium heat. Add the onion and rice and cook, stirring for 2 minutes. Stir in the stock, tomato, and paprika and bring to the boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes, stirring the risotto every 5 minutes. Stir in the peas for the last 5 minutes of the cooking time.
  2. Heat the remaining Flora pro-activ in a large non-stick frying pan over a medium heat. Place the larger pieces of seafood in the pan first and cook until golden, turning while cooking. Add the smaller pieces and stir until cooked.
  3. Gently stir the seafood and half the parsley through the risotto.
  4. To make the salad, toss together the lettuce, carrot and dressing.
  5. Serve with salad, lime or lemon wedges and the extra parsley on the side for sprinkling on the risotto.
  6. TIP-Make a chicken risotto by substituting the marina mix and parsley with chicken and coriander.
Nutritional Information

Nutritional Information

Nutritional Information
Energy (kcal)590 kcal
Energy (kJ)2464 kJ
Protein (g)28.8 g
Carbohydrate incl. fibre (g)88.0 g
Carbohydrate excl. fibre (g)75.7 g
Sugar (g)12.3 g
Fibre (g)12.3 g
Fat (g)14.4 g
Saturated fat (g)2.6 g
Unsaturated fat (g)7.0 g
Monounsaturated fat (g)0.9 g
Polyunsaturated fat (g)1.4 g
Trans fat (g)0.1 g
Cholesterol (mg)39 mg
Sodium (mg)1100 mg
Salt (g)2.75 g
Vitamin A (IU)13701 IU
Vitamin C (mg)77.0 mg
Calcium (mg)158 mg
Iron (mg)12.39 mg
Potassium (mg)1172 mg