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