Seafood risotto enriched with rosewater beetroot cream

Seafood risotto enriched with rosewater beetroot cream

Time to execute the recipe minutes
Portions: 2

This recipe is excellent for preparing a unique and tasty dish that combines the flavors of the sea and land in a harmonic way. The risotto, prepared with mixed seafood, is creamy and with an intense flavour, while the beetroot cream with rose water gives the dish a delicate and fragrant touch. The result is a dish with an elegant appearance and a surprising taste, perfect for a dinner or a special occasion. This recipe is easy to prepare and will guarantee an unforgettable culinary experience.


The recipe was made by Deborah from @ricettevelocieconomiche, let's see the process together!

  • 320g of Carnaroli rice
  • 1 white onion
  • 1/2 cup of frozen peas
  • 500g of mixed seafood (mussels, clams, prawns, squid)
  • 1 glass of dry white wine
  • Fish broth to taste
  • Extra virgin olive oil to taste
  • Salt to taste.
  • Black pepper to taste
  • Beetroot cream with rosewater TubeORIGINAL

In a pan, fry the finely chopped onion with a drizzle of extra virgin olive oil. Add the seafood and peas and cook for a few minutes, until the mussels and clams open. Deglaze with the white wine and let the alcohol evaporate.

Add the Carnaroli rice and toast for a few minutes. Add the hot fish broth, a ladleful at a time, stirring constantly with a wooden spoon. Continue cooking the risotto for about 15 to 18 minutes, adding the broth as it is absorbed. Add a pinch of salt and black pepper.


When cooked, turn off the heat and cream the risotto with a knob of butter and a sprinkling of grated Parmesan. Garnish the risotto with a generous dollop of beetroot cream with rosewater. Stir and serve.

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