Fish Risotto

It’s only been a year or so since my last post. Since then, I’ve had a daughter (The Moo), changed a lot of nappies, lost a lot of sleep, eaten a lot of biscuits, watched a lot of Nashville and generally immersed myself in the funny old world of full-time motherhood. Eleven months on though, and I think I threw my brain out with a dirty nappy. It’s time to re-engage, people!

Against all the odds, The Moo is quite a tricky eater and is liable to refuse anything I make for her especially, so I don’t. She eats our leftovers. That way, if she ends up chucking food on the floor or mashing it into her tray, I know that at least someone (me) has enjoyed it first.

Sometimes, I’m surprised at the stuff she’ll hoover down. This fish risotto, for example. I made it for The Heid and I one Saturday evening and served it up to The Moo (minus the prawns and squid just in case) the next day. She loved it! And so did we.

Fish Risotto
Feeds 4


x2 monkfish fillets
x8 prawns (shells on)
x2 squid (cleaned by fishmonger) cut into thin slices
x2 500ml Cooks’ Ingredients fish stock from Ocado (you can also make your own, but it’s a lot more work)
x2-3 roasted red peppers, diced (I use Cooks & Co ready-roasted red peppers from Ocado though you can obv make these yourself at home too)
Arborio rice (75 grams per person)
x1 onion, finely chopped
Half a cup of white wine (or vermouth)
Parsley, chopped


1. Fry the prawns in a frying pan until they are pink and tender. De-shell and de-vein them and put to one side.

2. Bring a large-ish pan of water to the boil with some salt and add a ladle or two of fish stock for flavour. Drop the monkfish in and simmer gently for 5 mins or until completely white and no longer translucent. Set to one side.

3. Add a good drizzle of oil or butter to a frying pan. Add the onion and fry slowly for about 10 minutes. Heat the stock (but do not boil) while you are doing this.

4. Once the onion has softened, add the rice and turn up the heat a bit. Keep stirring the rice until it has gone slightly translucent, then add the white wine and keep stirring until it has all been absorbed.

5. Add the stock to the rice, one ladle at a time. Stir constantly and make sure that each ladleful is absorbed before adding the next. Keep adding stock until the rice is soft but with a little bite – you’ll need to taste as you go!

6. Remove the rice from the heat and add a little stock to keep it moist while you heat some oil in another frying pan and flash fry the squid. This shouldn’t take more than about a minute or so. It’s nice if you can get the tentacles to go all crispy.

7. Add the squid, monkfish (broken into bite-sized chunks), prawns, chopped parsley and diced roasted red peppers and stir gently. If you need to add more stock, do. Serve hot and immediately to a (hopefully) grateful family or friends.

* This recipe is baby-friendly (at your own discretion) as there is no added salt, chilli or garlic (these these latter two things would be a good addition for grown-ups though). I took out the squid and prawns (just to be safe) before serving to my 11 month-old daughter.

* * I am not a professional cook or recipe writer. This is what I did, but it may not work for you. If you have any cooking tips or advice as to how this can be improved, then I’d love to hear from you below.