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Seafood risotto features mussels, prawns, and calamari mixed with rice, served on a white plate with spinach leaves and a drizzle of olive oil.

Easy Aussie-style Risotto alla Marinara

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  • Author: Ella @myconvenientkitchen
  • Total Time: 30 minutes
  • Yield: 4 1x


Dive into a ripper seafood marinara risotto, packed with the best seafood straight from the Aussie coast! Get a taste of the ocean with plump prawns, tender calamari, juicy mussels, and delicate fish, all in one combo. A fair dinkum Aussie feast!


Units Scale
  1. 6 cups Vegetable stock
  2. 600g Seafood marinara mix
  3. 1 tbs Extra virgin olive oil, plus extra for drizzling
  4. 1 Onion, finely chopped
  5. 400g Arborio rice
  6. 2 cloves of Garlic, peeled and crushed
  7. /3 cup White wine, or replace with stock
  8. 140g Baby spinach leaves
  9. 80g Parmesan, grated
  10. 2 Lemons, first finely grated rind and then juice
  11. Salt and pepper, to taste


  • Heat stock to a gentle simmer in medium saucepan. Add the marinara mix and cook for 2 minutes or until just cooked through.  Using a slotted spoon remove the seafood to a plate and set aside.  Keep stock at a gentle simmer.
  • Meanwhile, heat oil in the heavy based saucepan over a low-medium heat. Add the onion and cook for 5 minutes or until softened. 
  • Add the rice and garlic, stirring continuously for 2 minutes or until rice becomes transparent.
  • Add wine and stir until all absorbed.  Add stock 1 ladleful at a time, stirring continuously until all the liquid is absorbed before adding the next. Cook until rice is al dente. (If the rice is a little hard, stir in a little boiling water and continue cooking until rice is done.) Remove from heat.
  • Gently stir through the reserved seafood, spinach, parmesan and lemon juice and rind. Season and serve immediately with a drizzle of extra olive oil.
  • Prep Time: 5
  • Cook Time: 25
  • Category: Seafood
  • Method: Stove-top
  • Cuisine: Australian