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Stuffed squid with risotto and pesto Recipe

Stuffed squid with risotto and pesto Recipe
Method
  • 1

    Preheat an oven to 230 degrees Celsius.

  • 2

    Peel the onion and cut it in small dice.

  • 3

    For the pesto: In a blender mix the salad, garlic, parmesan cheese, and the olive oil for 3 minutes.

  • 4

    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.

  • 5

    Close the squid at one end. Stuff it with the risotto and close the other end. Cook in the oven for 5 minutes.

  • 6

    Serve them on a plate with some salad and parmesan cheese.

Chef's tip

«ID UK :: 6269 Learn how to make the most of the sweet flavour of squid when you roast it filled with risotto»

Learn how to make the most of the sweet flavour of squid when you roast it filled with risotto

Rate this recipe :

(13 votes)

  • Preparation  20mins
  • Cooking time  25mins
  • Rest time  0h

Ingredients for people

  • Big squid(s) 450g : 6 whole
  • Parmesan : 50 g
  • Carnaroli rice : 250 g
  • Onion(s) : 1 whole
  • Dry white wine : 200 ml
  • Water : 500 ml
  • Unsalted butter : 30 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Fleur de sel : 6 pinch(es)

    For the sauce
  • Garlic clove(s) : 2 bulb
  • Rocket : 200 g
  • Olive oil : 200 ml
  • Parmesan : 30 g
  • Pine kernel(s) : 30 g
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