Squid Stuffed With Fennel Risotto Recipe

Name: Squid Stuffed With Fennel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 squid, tubes skinned, with entrails removed; 1 garlic clove; 1 tablespoon olive oil; 16 ounces diced tomatoes; 100 ml red wine; 2 tablespoons chopped parsley; 100 ml olive oil; 1 shallot; 1 fennel bulb; 2 garlic cloves; ⅓ cup arborio rice; 150 ml white wine; 3 tablespoons chopped parsley

Servings: persons

16 squid, tubes skinned, with entrails removed
1 garlic clove
1 tablespoon olive oil
16 ounces diced tomatoes
100 ml red wine
2 tablespoons chopped parsley
100 ml olive oil
1 shallot
1 fennel bulb
2 garlic cloves
⅓ cup arborio rice
150 ml white wine
3 tablespoons chopped parsley

1
Coarsely chop the shallot and fennel bulb.
2
Place into a food processor along with the two garlic cloves.
3
Run processor until very finely chopped.
4
Chop or press the remaining garlic clove and gently fry in 1 tbsp olive oil.
5
Add can of tomatoes and cook until liquid is almost gone.
6
Add red wine and 2 tbsp chopped parsley and cook until reduced.
7
Meanwhile, gently fry the chopped shallot, fennel, and garlic in 100 mL of olive oil for 10 minutes.
8
Do not brown.
9
Add rice and cook several minutes, mixing to ensure that rice is coated with oil.
10
Add white wine and 6 tbsp of the tomato sauce.
11
Cook until liquid is mostly absorbed, then add 1/2 cup water.
12
Cook until rice is tender.
13
Add further small amounts of water if necessary.
14
Remove from heat and add 3 tbsp chopped parsley.
15
Gently stuff into squid tubes, using toothpicks to secure once stuffed.
16
Simmer gently in tomato sauce in a covered non-stick pan for 30-45 minutes.
17
Squids are done when flesh is tender but not yet rubbery.
18
Do not stir.
19
Flip once at about 20 minutes.

449

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 13 ingredients. The key ingredients include: 16 squid, tubes skinned, with entrails removed, 1 garlic clove, 1 tablespoon olive oil, 16 ounces diced tomatoes, and more.

Yes, Squid Stuffed With Fennel 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 Stuffed With Fennel Risotto

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