Squid Risotto Recipe

Name: Squid Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Olive Oil; 2 pounds Squid, Cleaned And Chopped Into Small Piaces; 1/2 teaspoons Salt; 1/4 teaspoons Pepper Or To Taste; 1 whole Onion, Minced; 1/4 cups White Wine; 1- 3/4 cup Arborio Rice; 3 Tablespoons Butter; 3 Tablespoons Tomato Paste; 3 cups Fish Stock Or Water; 1/2 cups Grated Parmesan Cheese

Servings: persons

1/2 cups Olive Oil
2 pounds Squid, Cleaned And Chopped Into Small Piaces
1/2 teaspoons Salt
1/4 teaspoons Pepper Or To Taste
1 whole Onion, Minced
1/4 cups White Wine
1- 3/4 cup Arborio Rice
3 Tablespoons Butter
3 Tablespoons Tomato Paste
3 cups Fish Stock Or Water
1/2 cups Grated Parmesan Cheese

1
Heat the oil in a skillet over medium-high heat.
2
Add the squid and saute for 5 minutes.
3
Add the salt, pepper and onion.
4
Add the wine and braise until the squid is tender.
5
Next add the rice, butter, and tomato paste and simmer.
6
Add stock in 1/2 cup increments allowing the rice to absorb the liquid between additions (stir constantly during this process.)
7
Continue until the rice is tender.
8
When cooked sprinkle parmesan cheese over top before serving.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Olive Oil, 2 pounds Squid, Cleaned And Chopped Into Small Piaces, 1/2 teaspoons Salt, 1/4 teaspoons Pepper Or To Taste, and more.

Yes, Squid Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squid Risotto

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