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Squid & pea risotto
Squid & pea risotto
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Make restaurant-style Italian risotto at home with this authentic recipe.
Ingredients:
  • 750mls (3 cups) chicken style liquid stock
  • 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 tbsp) butter, extra
  • Salt & ground black pepper, to taste
  • 40.00 ml chopped fresh continental parsley, to serve
Instructions:
  • Bring the stock to a gentle simmer in a saucepan and maintain the heat.
  • In a large, heavy-based saucepan over medium heat, melt the olive oil and butter until sizzling. Cook the onion and garlic, stirring frequently, for 5 minutes until the onion is soft and translucent. Increase heat to medium-high, add the squid, and cook for 1-2 minutes until it becomes opaque.
  • Lower the heat to medium and incorporate the Arborio rice into the mixture, stirring for about a minute until the rice is thoroughly coated in the oil and butter, and has a slightly glossy appearance.
  • Pour in the wine and stir until absorbed. Add peas and a ladleful of simmering stock to the rice. Stir constantly until the liquid is absorbed. Keep adding stock, ladle by ladle, stirring constantly until each addition is absorbed. Cook until the risotto is creamy and the rice is tender but still has a bite, about 20-25 minutes. Taste after 15 minutes.
  • Take the mixture off the heat and stir in the Parmesan and extra butter. Season generously with salt and pepper before serving immediately, garnished with parsley.

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