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Prawn Risotto


  • 6-8 Mussels in Shell (shells washed thoroughly
  • 4 Tbsp Butter
  • 2 Tbsp Flour
  • 1-2 Cups Milk
  • 1 Onion, chopped
  • 2 sprigs Spring Onion, chopped
  • 1/2 Saffron
  • 1/2 cup White Wine (optional)
  • 1 cup Arborio Rice (pre-cooked in 2-3 cups Fish Stock or Water)
  • 1/2 cup Fish Stock
  • 608 Prawns, peeled
  • 6-8 Mussels in Shell
  • Grated Parmesan Cheese
  • 1/4 cup chopped Parsley


Melt 2 tablespoons butter in a sauce pan. Add the flour and stir to form a paste. Add milk and stir until sauce thickens. Season with salt and freshly ground pepper. Set aside.

Melt the remainder of the butter in a deep frying pan and saute the onion and spring onion until soft. Add the prawns and mussels and cook for a few minutes. Add the saffron and pour in the wine (if using) and fish stock. Stir and cook further until mussels start to open. Add the white sauce and the pre-cooked rice. Stir in parmesan cheese and parsely. Stir if required and serve.