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This recipe is such an easy one to make and absolutely delicious, making it an ideal weekday evening meal.
Ingredients
Makes 4 servings
- 3 tbs olive oil
- 2 onions, finely chopped
- 4 cloves of garlic, crushed
- 300g arborio rice
- 750ml hot fish stock (essential for flavour)
- 250ml white wine
- 250g prepared squid tubes (with tenatcles), washed and dried
- 250g scallops with roe left on for best flavour
- 1 punnet of cherry tomatoes
- 1 packet of fresh flat leaf parsley, chopped
- Fresh ground black pepper for seasoning
Preparation
1. Preheat oven to 190C.
2. Heat 2tbs of the oil in a medium flameproof casserole dish and add the onion and garlic. Cook stirring for 3 minutes until softened. Add the rice and stir to coat in the oil.
3. Pour in the fish stock, wine and season with pepper. Cover with the casserole lid and bake in the oven for 25 to 30 minutes until all the liquid has been absorbed and the rice tender but still retains a little bite.
4. Meanwhile heat a wok (or griddle pan) until hot. Rub the squid tubes and scallops with the remaining oil and some pepper. Toss then in the wok and cook for 1-2 minutes each side.
5. Stir the squid, scallops, tomatoes and parsley into the risotto and serve straight away.
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