Seafood and tuna risotto with baby vegetables

Recette - Seafood and tuna risotto with baby vegetables - La Belle Iloise
Perfect for the Christmas holidays!

recipe_people 4

Preparation Time

recipe_clock 20 min

Cooking Time

recipe_cooking 20 min

What you need for this recipe


All ingredients
  • 1 tin 1/2 (400 g) la belle-iloise cream of shellfish soup
  • 1 tin 1/4 (207 g) la belle-iloise natural albacore tuna
  • 250 g risotto rice
  • 500 g mussels
  • 1 onion (approx. 100 g)
  • 1 small courgette (approx. 150 g)
  • 1 carrot (approx. 100 g)
  • 1 tomato (approx. 120 g)
  • 70 g mushrooms
  • 1 chopped clove of garlic
  • 1 small glass white wine (approx. 10 o ml)
  • 4 tablespoons olive oil
  • 1/3 litre water
  • 1 pinch Herbes de Provence
  • ½ teaspoon salt (1.5 g)
  • 1 pinch ground pepper
Let's get started


  1. Clean and steam the mussels open in the white wine.
  2. Strain the cooking juice and remove the top shell from the mussels.
  3. Cut the vegetables into 5 mm dice.
  4. Fry the onions and carrots in the olive oil.
  5. Add the rice and coat thoroughly with the oil.
  6. Add the mussel juice and the juice from the tuna.
  7. Add the courgettes, mushrooms, garlic and seasoning.
  8. Cook for another 18 minutes over gentle heat.
  9. During this time, add the water in 3 stages (allowing the rice to absorb it each time), stirring regularly.
  10. When all the water has been absorbed, add the shellfish soup in 2 stages in the same way, then the tomatoes and the tuna broken into 8 pieces.
  11. Add the mussels at the end.
  12. Allow to rest 2 minutes before serving.
  • For extra seasoning, add a hint of Espelette pepper or saffron.
  • Use half mussels and half cockles and add a few prawns.

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