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Ingredients
Risotto with Squid
- For the risotto
- 1 onion
- 1 small garlic clove
- 1 generous pinch Saffron
- 2 Tbsps olive oil
- 3 Tbsps butter
- 200 grams Arborio rice
- 100 milliliters dry white wine
- 700 milliliters fish stock
- 1 bay leaf
- 1 pc Lemon peel
- 500 grams Calamari (ready to cook)
- 1 carrot
- 1 shallot
- salt
- freshly ground peppers
- 70 grams grated Parmesan
- Chives (for garnish)
Peel onion and garlic and finely chop both. Put saffron in 3 tablespoons of lukewarm water. Measure out 1 tablespoon olive oil and 1 teaspoon of butter into a saucepan, sauté onions and garlic until soft, then add risotto rice and sauté while stirring until it looks translucent. Pour in half of the wine and let boil completely. Repeat with remaining wine, then pour so much stock that the rice is just covered along with saffron soaking water, bay leaf and lemon zest. Leave to cook, stirring occasionally until almost boiling. Again pour in a little broth, stir and let it boil. Continue until broth is used and rice is almost cooked (it should still have a slight bite, duration of 15-20 minutes).
Rinse squid and pat dry. Peel carrot and shallot. Dice carrot finely and cut shallot into strips. Sauté 1-2 minutes with carrot in remaining oil. Add squid and cook 3-4 minutes. Season with salt and pepper.
To serve, remove lemon peel and bay leaf from the rice, stir in Parmesan cheese and remaining butter into the risotto and season with salt and pepper. Arrange on plates, add squid on top and serve garnished with chives.
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |