Idée recettes de la Cave Beetschen poissons et crustacés risotto aux fruits de mer

Risotto with seafood 

By Séverine Beetschen

Ingredients for 4 people

300g of risotto rice

500g of frozen seafood mixture

8 ripe tomatoes

2 red peppers

3 red onions

300ml white wine

500ml chicken stock

1 tbsp chopped basil (fresh or dried)

2 tbsp mixed Italian herbs

3 tbsp tomato paste

150g cream cheese


Salt, pepper





Cut the peppers and onions into pieces and cook them in water for about 15 minutes.

Place tomatoes in a pan of boiling water for 2 minutes, drain, blanch and seed.

Puree the peppers and tomatoes with a blender.

In saucepan, boil the tomato mixture, peppers, onions and white wine, broth, basil, Italian herbs and tomato paste. Season according to taste.

Add the risotto and cook for 5 minutes on high heat.

Reduce the heat to minimum and cover. Cook gently for 15 minutes.

Add the thawed seafood and cook another 5 minutes.

Mix the risotto while adding the cream cheese and serve immediately. 


Bon Appétit!