Description
Creamy risotto with tender squid and earthy mushrooms. A quick, elegant weeknight meal.
Ingredients
Units
Scale
- 1 cups (237 ml) mushroom slices
- 1 lbs (454 g) cleaned squid tubes cut into 1cm rings
- 1 cup (237 ml) chopped coriander
- 1 cup (237 ml) fresh shredded Parmesan cheese
- 1 lbs (454 g) Arborio risotto rice
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 tablespoon capers
- 1/2 cup (118 ml) white wine
- 1 teaspoon white pepper powder
- 1 punch salt
Instructions
- Add rice and water (1:1.2) to the rice cooker until cooked.
- Heat a non-stick frying pan over medium heat. Add oil, garlic, and capers; cook until the garlic is lightly golden.
- Add mushrooms and white wine; cook until the mushrooms are softened. 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.
Notes
- To ensure tender squid, do not overcook; aim for 1-2 minutes after adding to the pan.
- For a richer flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out the risotto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 2
- Sodium: 350
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 4
- Protein: 25
- Cholesterol: 100