Squid Risotto

Ingredients

• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Butter1/3 tablespoon (10 g)
• Parmesan Cheese2 tablespoon (10 g)
• Squid1.5 palm (150 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   You need to have the squid previously cleaned.

4. 4

   Step 4

   Cut the squid into rings of about half an inch (1 cm) thick.

5. 5

   Step 5

   Boil the rings in water with a little salt for 1 minute. Remove and set aside.

6. 6

   Step 6

   Meanwhile, heat the oil in a pot and chop the onion.

7. 7

   Step 7

   Once heated, add the onion and stir-fry for 5-7 minutes.

8. 8

   Step 8

   Once the onion has turned translucent, add the rice and cook for a few minutes.

9. 9

   Step 9

   Lower the heat and add the hot broth. Cover the rice and then add all the broth gradually.

10. 10

    Step 10

    Repeat the process until there is no more broth left and the rice is done. Add more broth if required.

11. 11

    Step 11

    Once the rice is done, turn off the heat, add the butter and Parmesan cheese. Season with salt and pepper to taste, mix and let stand for a few minutes.

12. 12

    Step 12

    Serve the risotto on a plate and place the squid rings surrounding it. Optional: Sprinkle rosemary leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Squid Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.