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Tomato Seafood Risotto | Sublime, Easy and Tasty |

Tomato and Seafood Risotto

Serve up a decadent Seafood Tomato Risotto recipe packed full of vibrant passata and rich Parmesan cheese, finished with a taste of the sea. Family and freinds will love it. It is easy to make and within an hour you can have a flavoursome meal on the table.

Follow our easy risotto recipe and tuck into classic Italian comfort food. Adding the stock slowly is important, but the real secret to this creamy risotto is adding the olive oil dressing just before you serve. It is a delicious thing! If you love seafood, this dish will send you up to the moon. When you make it, be sure you use a good quality extra virgin olive oil.

Tomato Risotto with Mixed Seafood

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)
By Marc Spendlove-Kruger Serves: 6
Prep Time: 10 minutes Cooking Time: 40 minutes


  • 1 onion, very large, diced
  • 250ml of fish stock (consentrate available from supermarkets - if you cant get use chicken stock)
  • 250g of risotto rice
  • 190ml of white wine
  • 500ml of passata
  • 125g of butter, cubed
  • 100g of Parmesan, grated
  • olive oil
  • 1kg bag of frozen mixed seafood
  • 50ml of Cabernet Sauvignon vinegar
  • 50ml of extra virgin olive oil
  • 12g of garlic, sliced
  • 1/2 bunch of parsley, chopped



To make the risotto, add a glug of oil to a large pan over a medium heat.


Add the onions and cook until softened but not coloured.


Meanwhile, heat the fish or chicken stock in a pan over a low heat


Add the rice to the onions and stir.


Toast until the rice is extremely hot, then deglaze with the wine.


Remove from the heat and allow to sit for 5 minutes


Mix together the vinegar, garlic, olive oil and chopped parsley. Set aside


Return the risotto to the heat, add 2 ladles of stock and bring to the simmer while stirring continuously, until the stock has been absorbed.


Keep cooking like this, adding one ladle of stock at a time, until it is all soaked up


Pour in the passata and continue cooking, adding a little more water if necessary, until it has been absorbed and the rice is cooked through.


Fry off the mixed seafood in a little oil, butter and parsley


Beat in the cubed butter and grated Parmesan and remove from the heat – it should be nice and glossy


Serve the risotto and place the seafood all over the top


Poor over the Vinegar, Oil and Parsley mix. This will have a large amount of oil over the top but it is key to the finishing off the dish, so do not skimp! It really adds flavour!

If you like Tomato Seafood Risotto try these fabulous recipes:

Lemon Risotto with Prawns | Sicily on a Plate

Black Risotto with Squid | Superb Croatian Creation |

Wine Matching

First, let’s get straight to the heart of the matter – the tried-and-true combination of one of the wine and food world’s great pairings. Seafood and Chardonnay. With Seafood dishes that highlight the natural sweetness and tenderness of the meat, you can’t go wrong with a Chardonnay. We chose a Rod Easthope Gisborne Chardonnay 2016. Unlike the big and heavy Chardonnay of yesteryear, this Gisborne Chardonnay has bags of freshness and vitality, with white peach and brioche flavours. Available from Naked Wines.

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