Seafood Risotto with Shrimp Cream
September 26, 2017
September 26, 2017


with Parsley Pesto and Seafood

For the Parsley Pesto

  • 200g Parsley leaves
  • 260 ml of olive oil
  • 50 ml of lemon juice
  • 1 clove of garlic
  • water

We put all the ingredients in the thermo blender and mix until it all ingredients become a homogeneous mixture. If necessary, we add some water to achieve a better texture.

A method of preparing

We chop the onion and fry it in a saucepan over medium heat until it becomes soft. We also chop and add the fresh onion. We add the rice and lightly fry it until it becomes subtly transparent. If we want, we can also add the wine and keep stirring until it evaporates.

We gradually add the broth and keep stirring until the rice is cooked. We add the butter and remove the pan from heat. We add the parmesan, we stir and add the spices. Finally, we add the parsley pesto.

We place a small quantity of olive oil in a pan and sauté the squids and shrimps by adding the chopped garlic and thyme. If we want we can also flambe with the Pernod and quench with the wine.

We add the seafood over the risotto and serve.

For the Risotto

  • 200g Parsley leaves
  • 250 g of medium grain white rice (carolina)
  • 1 large onion
  • 2 fresh onions
  • 80 ml of white wine (optional)
  • 200g parsley Pesto
  • 800 ml vegetable broth
  • 50g butter
  • 70g grated parmesan
  • Salt
  • Pepper

For the seafood

  • 5 shrimps (large size)
  • 5 whole squids (15/20)
  • Olive oil
  • 1 clove of garlic
  • 1 twig of Thyme
  • 30 ml Pernod (optional)
  • 50 ml of white wine (optional)

See other recipes

September 26, 2017

Lemon pie with rice cream, meringue and mint leaves

We boil the milk with the rice. Once the rice is cooked, we put the mixture in the blender and mix until it is homogenized. We put the flour, eggs, lemon juice and zest in a pot, add the warm milk with the rice and stir.
September 26, 2017


We add the water and simmer until it evaporates. We add the chicken broth in doses until the rice is cooked.
September 26, 2017

Seafood Risotto with Shrimp Cream

We sauté the shrimp heads in a saucepan with olive oil. We add the rest ingredients and continue to simmer over medium heat until they become soft and have a soft brown color.

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