Ingredients
Scale
- 400 g cleaned squid tubes cut into 1cm rings
- 200 g Arborio risotto rice
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon capers
- 1 cup mushroom slices
- 1/2 cup white wine
- 1 teaspoon white pepper powder
- 1 punch salt
- 1/2 cup chopped coriander
- 1/3 cup fresh shredded Parmesan cheese
Instructions
- Add rice and water (1:1.2) to the rice cooker until it is cooked
- Heat a non-stick frying pan over medium heat. Add oil, garlic and capers and cook until the garlic is lightly golden
- Add mushroom and white wine and cook until mushroom slices are soften. Add squid rings and cook for one minute
- Stir in cooked rice, season with salt and pepper and cook for 5 minutes until the squid is completely cooked
- Remove from heat, add coriander and Parmesan cheese and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main