Squid, Tomato and Parsley Risotto
Squid, Tomato and Parsley Risotto
Squid, Tomato and Parsley Risotto
Serves 2
Preparation: 10 mins
Cooking Time: 30 - 35 mins
A Guest Recipe from Waitrose
Ingredients
3 tablespoons olive oil
1 onion, finely chopped
1-2 cloves garlic, crushed
150g Arborio Rice
500ml fish stock
200g prepared squid tubes (with tentacles) washed and dried (or you could use prawns instead)
2 tomatoes, skinned and de-seeded
Half a pack of fresh flat leaf parsley, chopped
AND THIS IS WHAT YOU DO.....
- Preheat the oven t0 190C, Gas mark 5.
- Heat 2 tablespoons of oil in medium flameproof roasting tin and add the onion and garlic.
- Cook, stirring for 2 minutes until softened.
- Add the rice and stir to coat in the oil.
- Pour in the stock. Cover the tin with foil and bake in the oven for 25-30 minutes until all of the liquid has been absorbed and the rice is tender but still retains a little bite.
- Meanwhile, heat a griddle pan until hot.
- Rub the squid tubes and tentacles with the remaining oil and some seasoning. Lay them on the griddle pan and cook for 1-2 minutes each side.
- Transfer the squid, tentacles, tomatoes and parsley into the risotto and serve straight away.