Squid Risotto

Discover a foolproof method for making squid risotto using a rice cooker. Indulge in the delightful flavors of calamari, rice and mushrooms. Give it a try today!

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Course: dinner

Cuisine: fusion

Diet: Gluten Free, Low Fat

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 383kcal

Author: Lei

Ingredients

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

Instructions

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.

Nutrition