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Pesto Risotto with Fried Squid

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.
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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.

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Ingredients

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
salt
pepper

Ingredients

Steps

1
Done

Lay the squid on your wooden board. Superficially score it in a criss-cross pattern and thinly slice it.

2
Done

Fill a saucepan halfway and place it over medium heat.

3
Done

Bring it to a boil, add the squid, and cook it for 1-2 minutes.

4
Done

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
Done

Take the squid out of the skillet. Add the chopped onion and the anchovies.

6
Done

Cook them for 1-2 minutes. Add the risotto rice and give it a good stir.

7
Done

Pour the white wine and the vegetable stock. Add the pesto sauce and shred the lime zest.

8
Done

Add the shredded parmesan and remaining butter.

9
Done

Cook the rice for 20-25 minutes while stirring from time to time.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

384 kcal
Calories
27 g
Protein
19 g
Fat
38 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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