Bouillons artisanaux par Justine de
Artisanal broth by Justine from
Montréal, QC, Canada


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Shrimp, scallop and curry risotto

-- version française ici --

I LOVE (really, love) risotto... with any veggies, protein, flavours. EVERYTHING!

I found that recipe on a random website: curry risotto, I was surprised I didn't think about that before! 

At the end of every risotto recipe, is often use butter, parmesan or cream to "link" all the flavour and give a creamy texture. For this recipe, I tried cashew cream. It is amazing how well it works!

* original recipe and picture from Moi, Gourmande?

Portions: 4


1 L (4 cups) of Tata Soupe Indian broth

3 tbsps olive oil

1 onion, minced

250 g (1 1/4 cups) Arborio rice

200 g scallops

200 g shrimps

250 ml (1 cup) cashew cream

Salt and pepper to taste



  1. Heat broth in a pot over medium-high heat (it doesn't need to boil, just keep warm)
  2. In a saucepan, heat oil and onion a few minutes
  3. Add rice, stir well until translucid
  4. Add a ladle of broth to the pan, stir and wait until broth in absorbed
  5. Once the broth is absorbed, repeat step 4 until rice is cooked (15 to 20 minutes)
  6. Add seafood, cashew cream and mix well
  7. Season to taste and serve immediately!

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