Basil Risotto with Pistachios and Cuttlefish

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Basil Risotto with Pistachios and Cuttlefish
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
815
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories815 kcal(39 %)
Protein33.2 g(34 %)
Fat49.8 g(43 %)
Carbohydrates49 g(33 %)

Ingredients

for
4
Ingredients
150 grams Californian, salted and roasted Pistachio
500 grams kitchen-ready Cuttlefish (Tubes)
4 tablespoons olive oil
1 garlic
1 shallot
200 grams Arborio rice
white wine
vegetable stock
1 tablespoon butter
2 tablespoons freshly grated Parmesan
Iodized salt
Black freshly ground pepper
Basil
How healthy are the main ingredients?
Pistachioolive oilParmesangarlicshallotBasil

Preparation steps

1.

Shell the pistachios, coarsely chop and fry in a pan until fragrant. Remove pistachios from pan and set aside. Rinse cuttlefish, pat dry and chop. Heat 2 tablespoons oil in saucepan, add cuttlefish pieces, sauté briefly and remove.

2.

Peel garlic and shallot and finely chop. Heat remaining oil in a saucepan. Add garlic and shallot and sauté until soft. Add rice and cook until translucent. Pour in wine and simmer while stirring. When the rice has absorbed the wine, ladle in about 150 ml (approximately 3/4 cup) of hot stock and cook, stirring frequently, until almost all liquid is absorbed. Continue to add stock in this manner and cook until rice is al dente, about 30 minutes, stirring frequently.

3.

Mix the butter, Parmesan and pistachio into the risotto. Add cuttlefish and heat briefly. Garnish with basil and serve.