Squid and pesto risotto
(2)
35 min
This is not a true risotto in the sense that I prefer to add all the liquid in one go rather than stir all the time. But it's quick and easy!
nt.bella
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Ingredients
Serves: 4
- 3 tablespoons butter
- 3 cloves of garlic, crushed
- 250g arborio or risotto rice
- 300g squid, cleaned and cut into rings
- salt and pepper to taste
- 3 tablespoons pesto sauce
- white wine or stock (optional)
- 1 bunch fresh basil, minced
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Melt butter over medium heat in a large pan; add garlic and cook to soften, about 1 minute.
- Add the rice; cook and stir for about 5 minutes. Pour in 900ml water, cover and reduce the heat. Simmer gently until all the liquid has evaporated, about 20 minutes
- Add squid and season with salt and pepper. Stir in pesto sauce, add a splash of white wine, water or stock if it seems dry. Simmer for about 5 minutes
- Spoon into bowls and top with minced basil.
