# Seafood Risotto

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A creamy risotto loaded with lobster tails, prawns and mussels, finished with fresh dill and lemon zest.

Servings: 4 · Prep 15 min · Cook 45 min · Fish

Contains: milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Seafood Risotto](https://image.fridge.menu/adaptations/8q2pquik/3e18ae7b40a5391910ea9a45b54ba583bceffd0328d4d0c74ff08fc6649a9aaf.jpg)

## Ingredients

- 2 pcs [Shallot](https://fridge.menu/en/i/shallot) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 300 g [Risotto rice](https://fridge.menu/en/i/risotto-rice)
- 200 ml [White wine](https://fridge.menu/en/i/white-wine)
- 1 l [Stock](https://fridge.menu/en/i/stock)
- 1 tsp [Butter](https://fridge.menu/en/i/butter) — for frying
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 12 pcs [Lobster tails](https://fridge.menu/en/i/lobster-tails)
- 16 pcs [Prawns](https://fridge.menu/en/i/shrimp)
- 20 pcs [Mussels](https://fridge.menu/en/i/mussels)
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 1 pcs [Fennel](https://fridge.menu/en/i/fennel) — finely chopped
- 1 pcs [Shallot](https://fridge.menu/en/i/shallot)
- 100 ml [White wine](https://fridge.menu/en/i/white-wine)
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 bunch [Dill](https://fridge.menu/en/i/dill) — fresh
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — organic, finely grated zest

## Steps

1. Put the shallot and garlic in a sauté pan and fry in the butter and oil until the onion is soft and translucent. (4 min)
2. Add the rice and stir for about a minute, then pour in the white wine and half the stock. Mix well and cover with a lid. (2 min)
3. Stir the risotto regularly, gradually adding the remaining stock, until the rice is perfectly cooked. (20 min)
4. Season the risotto with salt and pepper to taste. (1 min)
5. Clean the lobster tails and prawns, removing the shells; if you like, keep a few in their shells for garnish when serving. (5 min)
6. Scrub the mussels under running water with a soft brush, without soaking. Tap any open ones on the worktop and discard any that don't close. (5 min)
7. Let the mussels dry on a clean tea towel. (2 min)
8. Heat a pan with butter and fry the shallot, garlic and fennel for about a minute. (1 min)
9. Turn the heat up to maximum, pour in the white wine, then add the mussels and cover with a lid. Reduce the heat slightly, but the mixture should keep simmering. (1 min)
10. Simmer the mussels covered over low heat for 5-7 minutes until they open. (6 min)
11. Quickly add the prawns and lobster tails, toss briefly over the heat, then combine the seafood with the risotto. (2 min)
12. Serve in deep bowls, garnished with fresh dill and finely grated lemon zest.

Published 2026-10-07 · Updated 2026-10-08

https://fridge.menu/en/r/seafood-risotto-8q2pquik

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=8q2pquik · Something wrong? Tell us — no account needed. Write to hello@fridge.menu