Everyday Meals

Seafood Risotto With Fresh Dill & Lemon


A delectable seafood risotto dish with fresh dill and lemon

Prep time:10 mins

Cook time:25 mins

Serves: 2


  • 1 tablespoon oil
  • 1 small leek, finely sliced
  • 2 cloves garlic, crushed
  • 1 cup Arborio rice
  • ½ cup white wine
  • 2 cups fish or chicken stock, simmering in separate pot
  • 1 cup boiling water
  • 1 cup fresh or frozen peas
  • Zest of 1 lemon
  • 1 tablespoon chopped fresh dill, plus extra for garnish
  • 1 tablespoon butter
  • 280g pack chilled John West Seafood Selection


Step 1

Heat oil in a heavy based frypan over medium heat. Add leek and garlic, cook for 1-2 minutes or until softened. Add rice and stir continuously for a further 1-2 minutes.

Step 2

Add white wine and cook until reduced by half. Add one ladle of hot stock, stirring occasionally until stock has absorbed. Continue this until one ladle remains.

Step 3

Add peas, zest and dill with the final ladle of stock. Cook for a further 5 minutes or until rice is tender adding boiling water if necessary. Remove from heat, stir through the butter and season to taste.

Step 4

Cook John West Seafood Selection following frypan packet directions.

Step 5

To assemble, place risotto in bowls and top with the seafood. Sprinkle with extra fresh dill to serve.

Tasty Tip!

If the rice is undercooked, continue adding extra stock ½ cup at a time until rice is cooked and stock is absorbed.

Seafood Risotto With Fresh Dill  Lemon
Average user rating:
  • 5

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