Squid and pesto risotto

    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!

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    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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt butter over medium heat in a large pan; add garlic and cook to soften, about 1 minute.
    2. 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
    3. 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
    4. Spoon into bowls and top with minced basil.

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