A sumptuous, smokey risotto that is sensationally flavoured, so rich and creamy and loaded with large scallops, king prawns, squid and gorgeous monkfish.  It’s finished with a wild garlic gremolata, which gives the dish a burst of garlicky, lemony, herby freshness that perfectly sets off the seafood.  This dish is a real feast… fancy enough for any special occasion everyone will love!!

Onions, fennel and garlic are cooked until soft and mixed in with the risotto rice, followed by a splash of vermouth, bay leaves, tomato purée, some smoked paprika, and roasted red peppers and chopped tomatoes.  Fish stock is gradually added, and the seafood is added just minutes before the rice is cooked.  You could make this dish with any firm white fish/ seafood you like, or even chicken, chorizo, or a plant-based protein would go beautifully too.

Smokey Seafood Risotto With A Wild Garlic Gremolata

Smokey Seafood Risotto With A Wild Garlic Gremolata

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Olive oil
  • 2 Onions peeled, chopped small
  • 1/2 Fennel chopped small
  • 8 Garlic cloves crushed
  • 300g Risotto Rice
  • 120ml Vermouth or white wine
  • 4 Bayleaves
  • 2 tbsp Tomato purée
  • 2 tsp Smoked paprika
  • 2 Roasted red peppers from a jar chopped fine
  • 1 tin Chopped tomatoes
  • 1 lt Fish stock
  • 300g Monkfish cut into cubes
  • 250g Large king prawns, peeled and deveined
  • 250g Scallops
  • 150g Squid tubes cut into rings
  • Sea salt flakes and black pepper
  • .
  • 150g Wild garlic
  • 50g Parsley
  • 3 tbsp Lemon Juice
  • 1 tbsp Lemon zest chopped fine
  • 2 Garlic cloves, crushed
  • 300ml Olive oil
  • Sea salt flakes and black pepper


  1. In a food processor blitz all the ingredients for the wild garlic gremolata, set aside
  2. In a saucepan with a little oil sauté the onions, fennel and garlic until soft
  3. Add the rice and stir well until it is all coated with the oils
  4. Add the vermouth or wine and cook out a couple of minutes until the alcohol has reduced
  5. Add bay leaf and tomato purée, cook out for a further couple of minutes
  6. Add the smoked paprika, roasted red pepper and chopped tomatoes
  7. Heat the fish stock in the microwave or in another saucepan until boiling, put into a measuring jug ready to pour and start adding the hot stock slowly
  8. Gradually add the stock 1 cup at a time, each time you add stock wait until all the liquid has absorbed before you add more
  9. You may not need all the stock so do not add too much too quickly
  10. About 7-8 minutes before the risotto is al dente add all the seafood, mix well and cook until the seafood is done
  11. Taste and season with salt and pepper
  12. Serve hot with wild garlic gremolata drizzle on top and enjoy!
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