Squid and Rocket Leaves Risotto Recipe

Squid And Rocket Leave Risotto is a delicious Italian recipe packed with lip-smacking flavours. Risotto is an Italian rice recipe that is slow-cooked in broth to get just the right consistency. For this recipe, fish broth is used but you can cook the risotto in vegetable broth, chicken broth or meat broth as well. Prepared using the classic risotto rice of arborio, cooked in fish broth and topped with squid, parsley, red onion and rocket leaves, this main dish recipe will leave you wanting more and more with each bite you take. Packed with lip-smacking flavours, this Italian recipe carries loads of health benefits with it. Squid is rich in the rarely found mineral, copper which helps in the formation of red blood cells. Additionally, this dish also provides high levels of proteins, vitamin B12, and essential carbohydrates. An ideal treat for the people of all ages, this simple main dish recipe is a perfect dish to serve for parties and get-togethers. Making this easy Italian dish is just a matter of minutes and can be relished best with a glass of wine or any beverage of your choice. Pair this risotto with a side of garlic bread and other appetizers and enjoy a fine dining experience. Follow this simple step-by-step recipe to prepare Squid And Rocket Leaves Risotto and enjoy the flavourful treat with your loved ones.

Ingredients of Squid and Rocket Leaves Risotto

320 gm Arborio rice

80 gm rocket leaves

2 cloves garlic

50 ml extra virgin olive oil

1500 ml fish stock

salt as required

200 gm squid

50 gm red onion

50 ml white wine

40 gm butter

parsley as required

black pepper as required

How to make Squid and Rocket Leaves Risotto

Step 1 Saute onion and garlic

To prepare this enticing dish, first, heat butter in a pan over medium flame. Once the butter melts, add in chopped onions and minced garlic cloves. Saute for a minute or two. Ensure that the onions do not burn.

Step 2 Add rice and white wine

Once the onions and garlic are cooked, add the risotto arborio rice. Toss the rice in the pan and add the white wine. Reduce the heat, and simmer until all the wine has been absorbed.

Step 3 Add fish stock

In a separate pot add fish stock and bring it to a boil. Once the stock boils, add it, little at a time, into the arborio rice and white wine mix. Ensure that the stock completely absorbs before adding the next batch. Cook the mix well for at least 16-18 minutes.

Step 4 Toss squid and add in rice mix

In a pan kept over medium flame, heat olive oil. To the heated oil add the cleaned, round cut squid. Toss the squid for 2-3 minutes and then add in the rice mix.

Step 5 Garnish the risotto and serve

Finally, top the dish with melted butter, shredded rocket leaves and parsley. Pour olive oil and season with salt and pepper. Serve the risotto hot.

created by :  Ghazifood