Calamari And Tomato Risotto
Ingredients
Instructions
- Heat 1 tbsp oil in a large frying pan over high heat. Saute chili for 1 min. Add calamari and cook for 2 mins, until opaque. Add wine and bring to a boil. Add tomato puree. Season. Set aside.
- Bring stock and 3 cups water to a boil. Keep warm.
- Heat remaining oil in a heavy-bottomed saucepan over medium heat. Sweat onion and garlic for 3 mins, until soft. Add rice and cook for 1-2 mins. Add 1/2 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1/2 cup at a time, until rice is tender, about 25 mins.
- Fold in calamari mixture and cook for another 5 mins. Season. Sprinkle with parsley to serve.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).