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Mushroom and Squid Risotto

Lei Zhang
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main
Servings 4 servings


  • 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


  • 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.