Seafood Risotto with Parmesan Crisps



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Heat Level

Green pepperGray pepperGray pepper

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Prep Time

10 min

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Cook Time

15 min

Enjoy this delicious mix of seafood, fresh tomatoes and Parmesan crisps, with a unique Indian twist.

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Recipe calls for


  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp garlic, minced
  • 4 shallots, finely chopped
  • ½ cup Patak’s® Korma Spice Paste
  • ¼ cup water
  • 2 cups Arborio rice
  • ½ cup white wine
  • 4 ½ cups fish stock
  • 150 g prawns
  • 100 g mussels
  • 150 g seafood mix
  • 10 cherry tomatoes, halved
  • Large pinch chives, finely chopped

Parmesan crisps

  • 1 tsp onion powder
  • 1 tsp chili flakes
  • 1 tbsp chives, finely chopped
  • ½ cup Parmesan, grated
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  1. Heat the olive oil in pan with the butter. 
  2. Add the garlic and shallots, and sauté for about 1 min. 
  3. Add the Patak’s® Korma Spice Paste and the water. 
  4. Cook until most of the water has evaporated. 
  5. Add the Arborio rice and fry rice for about 2 min. 
  6. Add the white wine to deglaze the pan. 
  7. Add the fish stock one ladle at a time, until the rice has absorbed it all. 
  8. Add the seafood and cook thoroughly. 
  9. To serve, garnish with cherry tomatoes, chives and Parmesan cheese crisps.

Parmesan crisps

  1. Mix together the onion powder, chili flakes and chives. 
  2. Heat a pan on high heat and add the grated Parmesan and sprinkle the mix of spices on top. 
  3. Once the Parmesan becomes crispy, remove and let cool on a piece of parchment paper. 
  4. Break into chunky crisps.
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