Creamy seafood risotto

Number of persons

2 pers.

Preparation time


Cooking time



  • 3 sachets ARIAKÉ shellfish broth
  • approx. 160g Arborio Risotto rice
  • 1 onion, 1 shallot, 6 green asparagus spears
  • 4 tbsp. fresh cream
  • 4 tbsp. freshly grated Parmesan cheese
  • 1 glass white wine, olive oil, salt and pepper

The steps

  • Infuse the 3 sachets of ARIAKÉ Shellfish Broth in 1L of simmering water.
  • In a skillet, sweat onion and shallot in olive oil. Add the rice over low heat, stirring gently with a wooden spoon.
  • Once the rice is translucent, deglaze with the glass of white wine, then add ladleful after ladleful of the Shellfish Broth, so that the rice gradually thickens.
  • Add the shellfish and cook for around 10 minutes, stirring gently. Add the crème fraîche and Parmesan cheese.Cook for a further 10 min, stirring until creamy.
  • Meanwhile, blanch the asparagus in a little salted water and finish frying in 1 tbsp. olive oil. Add the asparagus tips to the creamy risotto. Serve piping hot.