Stuffed squid with risotto and pesto
Learn how to make the most of the sweet flavour of squid when you roast it filled with risotto
X 6 people 
30 Min
Rank 
main course
Recipe: stuffed squid with risotto and pesto
Ingredients stuffed squid with risotto and pesto
| Parmesan : 30 gram(s) | Big squid(s) 450g : 6 Whole | Pine kernel(s) : 30 gram(s) | Garlic clove(s) : 2 Bulb(s) | Parmesan : 50 gram(s) | Olive oil : 300 Millilitres | Rocket : 200 gram(s) | Carnaroli rice : 250 gram(s) | Onion(s) : 1 Whole | Dry white wine : 200 Millilitres | Water : 500 Millilitres | Unsalted butter : 30 gram(s) | Fine salt : 6 Pinch(es) | Freshly ground black pepper : 6 Turn(s) | Fleur de sel : 6 Pinch(es) |
Recipe : Stuffed squid with risotto and pesto
Stuffed squid with risotto and pesto
Preheat an oven to 230 degrees Celsius.
Peel the onion and cut it in small dice.
For the pesto: In a blender mix the salad, garlic, parmesan cheese, and the olive oil for 3 minutes.
In a frying pan fry the onion. Once transparent add the rice. When the rice is transparent, add the white wine and allow to reduce. Add the water and cook the rice while stirring for 10- 13 minutes. Add the pesto to the risotto.
Close the squid at one end. Stuff it with the risotto and close the other end. Cook in the oven for 5 minutes.
Serve them on a plate with some salad and parmesan cheese.
Chef's tip Stuffed squid with risotto and pesto
ID UK :: 6269 Learn how to make the most of the sweet flavour of squid when you roast it filled with risotto
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