Squid & pea risotto

title="Squid & pea risotto"
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• 0:30 Prep


• 0:30 Cook


• 
  6 Servings


• Advanced

Featured in
Nutrition information, Risotto recipes

Ingredients

• 750mls (3 cups) Massel chicken style liquid stock


• 2 tablespoons olive oil


• 20g (1 tablespoon) butter


• 1 brown onion, chopped


• 2 garlic cloves, finely chopped


• 750g squid, prepared (see note), cut into rings


• 330g (1 1/2 cups) arborio rice


• 80mls (1/3 cup) dry white wine


• 225g (1 1/2 cups) frozen peas


• 20g (1/4 cup) grated Parmesan


• 20g (1 tablespoon) butter, extra


• Salt & ground black pepper, to taste


• 2 tablespoons chopped fresh continental parsley, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Bring the stock just to the boil in a saucepan. Reduce heat and hold the stock at a gentle simmer.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat the olive oil and butter in a large, heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until the onion is soft and translucent but not coloured. Increase the heat to medium-high, add the squid and cook for 1-2 minutes or until it turns opaque.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Reduce heat to medium and add the Arborio rice, stir for 1 minute or until well coated with oil and butter and the rice looks slightly glassy in appearance.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add the wine and stir constantly until it is absorbed. Add a ladleful (about 1/2 cup) of the simmering stock and the peas to the rice and stir constantly until the liquid is absorbed. Continue to add the simmering stock, a ladleful at a time, stirring constantly, and allowing the stock to be absorbed before adding the next lot. Cook until the rice is tender yet firm to the bite and the risotto is creamy. Start tasting after about 15 minutes - it will take about 20-25 minutes to cook.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Remove from the heat and stir in the Parmesan and extra butter. Season well with salt and pepper and serve immediately sprinkled with the parsley.
  
  
  

• Low carb


• Low kilojoule


• Low sugar


• Lower gi

Nutrition

• 1923 kj

  Energy




• 15g

  Fat Total




• 6g

  Saturated Fat




• 3g

  Fibre




• 29g

  Protein




• 267mg

  Cholesterol




• 932.69mg

  Sodium




• 3g

  Carbs (sugar)




• 48g

  Carbs (total)

All nutrition values are per serve

Notes

Serves: 6 as an entree, 4 as a main To prepare squid for cooking, hold the body of the squid firmly with one hand under cold running water. Use the other hand to pull down gently on the head and tentacles to remove the internal organs and ink sac. The tentacles may be used in cooking. Discard the head. Remove the transparent quill from inside the body and discard. Peel away the flaps and remove the skin from the body. Rinse well. Cut the squid body into rings.

• Author: Bettina Jenkins


• Publication: Australian Good Taste

Source: taste.com.au