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Quick & Easy Seafood Risotto

  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 serves 1x


Thick, rich and creamy seafood risotto without any effort. You will never cook risotto the hard way again.


  • 2 teaspoons olive oil
  • 1 small brown onion 
  • 1 small red capsicum 
  • 2 cloves of garlic crushed
  • 1 teaspoon of smokey paprika
  • 1 cup of arborio rice (regular rice works fine too)
  • 400g tin of crushed tomatoes
  • 1 1/2 cups of chicken stock
  • 300g marinara seafood mix
  • 1/2 cup of peas
  • 2 cups of baby spinach
  • 1/2 cup of flat leaf parsley leaves
  • 1 lemon
  • Salt and pepper for seasoning


  • Heat a large saucepan or frying pan with lid over a medium heat and add olive oil. While, the oil is heating roughly chop the onion and deseed and chop the capsicum.
  • Sauté the onion, capsicum and garlic for 5 minutes, or until soft.
  • Add the smokey paprika and rice and stir until fully coated.
  • Next add the tinned tomatoes and chicken stock, stir and bring to the boil. Once the liquid has boiled reduce the heat, and simmer covered for 15 -20 minutes stirring occasionally. The risotto will be ready when the rice is tender and most of the liquid has been absorbed.
  • Add the marinara mix, peas, spinach and parsley and stir through. Cook for 5 minutes or until all the ingredients are warmed through and the spinach has wilted.
  • Season with salt and pepper and squeeze the juice of half a lemon over the top. Serve with the remaining lemon cut into wedges.


  • You will get at least 3 serves out of this one, but if you’re cooking for a bigger family, double the ingredients.
  • Don’t like seafood? No worries. Just switch the seafood for chorizo or shredded BBQ chicken from the supermarket or both – YUM!



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