Risotto with Calamari

Thaw calamari according to package instructions, for about 30 minutes.

Meanwhile, peel the onion and garlic. Cut onion into fine dice and finely chop the garlic. Rinse carrot, peel and cut into 5 mm (approximately 1/4-inch) slices.

Halve wax peppers lengthwise, remove seeds, rinse and dry. Cut peppers into strips, about 5 mm (approximately 14 inch) wide.

Bring 150 ml (approximately 1/2 cup) vegetable broth with onion and garlic to a boil. Add brown rice, return to a boil, cover and cook over low heat for about 15 minutes, stirring occasionally.

Meanwhile, rinse the lemon in hot water, wipe dry and finely grate about ½ teaspoon zest. Set lemon aside. Rinse the parsley, shake dry and pluck the leaves. Set a few leaves aside and chop the rest.

Add peppers, carrot and lemon zest to the rice and continue to cook for about 12 minutes more, stirring occasionally and gradually adding remaining vegetable broth as the broth is absorbed.

Rinse thawed squid in a sieve and drain. Pat dry with a kitchen towel or paper towel.

Heat the olive oil in a skillet. Add calamari and cook over high heat for 1-2 minutes. Season with salt and pepper and mix in the parsley.