Seafood Risotto

Global • All Foods

410

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Malaysian Seafood Risotto (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Malaysian Seafood Risotto is a delightful fusion of local flavors and global culinary style, perfect for health-conscious food lovers. This dish draws on Malaysia's multicultural cuisine, combining the creamy richness of santan (coconut milk) with fresh seafood and aromatic herbs like pandan and serai (lemongrass). The result is a comforting risotto, infused with subtle spices and a hint of belacan (shrimp paste), that truly represents the Malaysian spirit of innovation and diversity. Seafood Risotto is a popular choice for lunch in Malaysia, especially in coastal regions where seafood is abundant and fresh. The use of locally sourced ikan (fish), udang (prawns), and sotong (squid) not only adds protein but also brings out the natural sweetness of the ocean. This healthy version focuses on lighter ingredients, whole grains, and reduced oil, making it suitable for those tracking calories or looking for a nutritious meal. With each spoonful, you’ll experience the harmony of Malaysian flavors—creamy, aromatic, and subtly spiced. Whether enjoyed at home or shared during festive gatherings, Malaysian Seafood Risotto is a celebration of local produce and culinary heritage.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: gluten, shellfish

Ingredients(for One medium bowl, ideal for Malaysian lunch portions)

1 cup Brown rice (Can substitute with Basmati for lower GI)
100g Fresh prawns (udang) (Peeled and deveined)
80g Squid (sotong) (Sliced thinly)
80g Fish fillet (ikan) (Local white fish, cubed)
1/3 cup Santan (coconut milk) (Low-fat preferred)
1 stalk Serai (lemongrass) (Bruised)
1 leaf Pandan leaf (Knotted)
1/2 teaspoon Belacan (shrimp paste) (Optional for depth) - optional
2 cloves Garlic (Finely chopped)
1 small Onion (Diced)
1 tablespoon Olive oil (Or canola oil)
2 cups Low sodium vegetable broth (Homemade or store-bought)
To taste Salt
To taste Black pepper
1 tablespoon Fresh coriander (daun ketumbar) (Chopped, for garnish) - optional

Instructions

1
Rinse the brown rice thoroughly. In a pot, heat olive oil and sauté chopped garlic and onion until fragrant.
5 minutes
Use low heat to prevent burning and maximize aroma.
2
Add the rice to the pot and stir to coat each grain with oil. Pour in the vegetable broth, add serai and pandan leaf.
3 minutes
Stir frequently for even cooking and absorption.
3
Simmer over medium heat, stirring often, until rice starts to soften and absorb liquid.
7 minutes
Add more broth if needed to keep the rice creamy.
4
Mix in santan, belacan (if using), salt, and black pepper. Continue stirring until rice is nearly cooked.
3 minutes
Santan adds creaminess—use low-fat for healthier option.

Why This Dish is Healthy

Choosing brown rice and low-fat santan reduces glycemic load and total calories, making this risotto ideal for weight management. The use of fresh, local seafood ensures high-quality protein and omega-3 fatty acids, which are beneficial for heart health. Minimal oil and sodium further improve its nutritional profile, while aromatic herbs enhance flavor naturally without added calories. This dish is a smart option for calorie trackers and health-focused eaters.

This Malaysian Seafood Risotto is high in lean protein from fresh seafood, while brown rice provides complex carbohydrates and dietary fiber for sustained energy. Santan (coconut milk) contributes healthy fats, and local herbs like lemongrass and pandan offer antioxidants and anti-inflammatory benefits. The dish is low in saturated fat and free from processed ingredients, making it suitable for balanced diets. Vitamins such as B12, A, and E are present from seafood and herbs, supporting immune and metabolic health.