STUFFED RISOTTO SQUID

STUFFED RISOTTO SQUID

 The Stuffed Risotto squid recipe is very common in the Mediterranean cuisine and I discovered that is very popular during Christmas. This recipe goes well with tomato basil sauce. It is a combination of rice, cream, garlic, wine and Parmesan cheese.

It’s so delicious recipe when you have along with tomato basil sauce. I know it’s not easy to make this recipe but not difficult . Each boneless squid having 39 calories and 50 gm of risotto rice having 174 Calories so this is the nutritional recipe.Go through the recipe and make along with your family.

STUFFED RISOTTO SQUID

Course Main Course
Cuisine Mediterranean
Keyword Stuffed squid
Prep Time 15 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings 1 people
Calories 240 kcal
Author Biraj Kumar

Ingredients

  • Squid...........................................1 no
  • Risotto rice................................60 gm
  • Parmesan cheese......................2 tbsp
  • Cooking cream..........................2 tbsp
  • White wine....................................1 tbsp
  • Chop onion..................................1 tbsp
  • Chop garlic..................................1/2 tbsp
  • Salt .............................................to taste
  • Crushed pepper..................to taste
  • Lemon juice............................1 tbsp
  • Thyme.........................................A spring
  • Saffron .........................................A pinch
  • Olive oil .......................................2 tbsp
  • Chicken stock.............................300 ml
  • Plum tomato...............................4 no
  • Basil................................................2 leaves

Instructions

  1. Heat 2 tbsp of olive oil in a heavy saucepan. Add chopped onion, garlic and Stir it.
  2. Add risotto rice, stir it, then add chicken stock and simmer for 3-4 minutes.
  3. Add wine,cheese,salt and pepper,cook for more minutes and finishing with cooking cream and saffron. Set it aside to cool.

  4. When cool, Spoon the rice into the squid, leaving a bit of space at the top. Lightly shake the bodies to make sure the filling reaches the tip, and marinate with oil, garlic, thyme and parsley chop.
  5. Make tomato basil sauce, heat olive oil in a saucepan, add chopped onion and garlic, stir for sometimes , then add blanched chopped tomato cooked for 15 minutes  finishing with salt, pepper and chop basil leaves.

  6. Grilled the squid on the preheated griller.
  7. Whenever done squid, serve with basil tomato sauce and garnish with remaining chop parsley.



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