Pesto Risotto With Fried Squid







A recipe from the cuisine, allowed in a diet.

Pesto sauce is a sauce consisting of basil, parmesan, garlic, and pine nuts, originating from the Italian city of Genoa. So, if you're considering a trip to Northern Italy, Genoa is a nice place to start. We've used pesto as a main ingredient in our risotto, and we've paired with some delicious fried squid.

Nutritional Chart

Calories: 384 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 27 g
  • 19 g
  • 38 g

Ingredients Needed for Pesto Risotto With Fried Squid

7 ounces of squid
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
2 anchovy fillets
1 cup risotto rice
½ cup white wine
2 cups of vegetable stock
2 tablespoons of pesto sauce
lime zest
¼ cup parmesan, shredded

How to Make Pesto Risotto With Fried Squid

  1. Lay the squid on your wooden board. Superficially score it in a criss-cross pattern and thinly slice it.
  2. Fill a saucepan halfway and place it over medium heat.
  3. Bring it to a boil, add the squid, and cook it for 1-2 minutes.
  4. Heat the olive oil in a skillet over medium heat. Add 1 teaspoon of butter and melt it. Add the squid and cook it for 1-2 minutes.
  5. Take the squid out of the skillet. Add the chopped onion and the anchovies.
  6. Cook them for 1-2 minutes. Add the risotto rice and give it a good stir.
  7. Pour the white wine and the vegetable stock. Add the pesto sauce and shred the lime zest.
  8. Add the shredded parmesan and remaining butter.
  9. Cook the rice for 20-25 minutes while stirring from time to time.

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