Risotto with Squid
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 430 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 onion
- 1 small garlic clove
- 4 Tbsps olive oil
- 3 Tbsps butter
- 200 grams Arborio rice
- 200 milliliters dry white wine
- 700 milliliters fish stock
- 1 bay leaf
- 1 Tbsp Black food coloring
- 1 pc Lemon peel
- 500 grams Calamari
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- chopped fresh parsley (for garnish)
Preparation steps
Peel the onion and garlic and finely chop both. Heat 2 tablespoons olive oil and 1 tablespoon butter in a pan, sauté onions and garlic until soft, then add the risotto rice and also briefly sauté while stirring. Pour in half of the wine and let boil down almost completely. Repeat with the remaining wine, then pour in just enough fish stock so that the rice is just covered, the bay leaf, the ink and the lemon zest. Allow the liquid to almost evaporate again, while stirring occasionally, pour in a little stock, stir and let it boil. Continue process until all the stock has been used and the rice is almost done, about 15-20 minutes (it should still have a slight bite).
Rinse the squid and pat dry. Saute in the remaining oil until golden brown, 6-8 minutes. Season with salt and pepper.
To serve, remove the lemon peel and bay leaf from the risotto, stir in the Parmesan, half the squid and the remaining butter and season with salt and pepper. Arrange on plates. Serve with remaining squid and garnished with parsley.
