CookGo
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Squid Ink Risotto

Cost $15, save $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Seafood

    • 🦑 100g sliced squid

  • Vegetables

    • 🧅 1/4 onion, minced
    • 🧄 1 clove garlic, minced

  • Grains

    • 🍚 1 cup rice

  • Oil

    • 2 tbsp olive oil

  • Seasoning

    • 2 tsp consomme
    • 🧂 1/3 tsp salt

  • Liquid

    • đź’§ 200ml water
    • 🍷 50ml white wine

  • Herbs

    • 🌿 Chopped Italian parsley, to taste

  • Sauce

    • 8g squid ink paste
    • 🍅 100g canned tomatoes

STEPS

1

Mince the onion and garlic. Roughly chop the Italian parsley.

2

Mix the squid ink paste, canned tomatoes, white wine, and salt in a bowl.

3

Heat olive oil in a pan over low heat. Add garlic and sauté until fragrant. Add onion and squid, cooking over medium heat until the squid changes color.

4

Add rice to the pan and stir over low heat until the grains become translucent. Add consomme and water, cover, and simmer for 10 minutes.

5

Add the squid ink mixture to the pan and stir over low heat until the risotto becomes creamy and thick.

6

Serve the risotto on a plate and garnish with chopped Italian parsley.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 20g
    Protein
  • 60g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh squid ink paste for a richer flavor.Pair the risotto with a glass of white wine for a complete Italian dining experience.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.