Risotto with squid and zucchini, creamy and delicate, very easy to make but suitable for all occasions. A quick and easy preparation, with fresh squid and diced zucchini, a delicious first course perfect for a nice seafood menu. Try this recipe, and if you like, also check out these suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Seasonality: All seasons
- Energy 395.09 (Kcal)
- Carbohydrates 68.02 (g) of which sugars 0.94 (g)
- Proteins 19.42 (g)
- Fat 4.77 (g) of which saturated 1.33 (g)of which unsaturated 1.26 (g)
- Fibers 2.11 (g)
- Sodium 514.93 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 10.5 oz squid (fresh)
- 2 zucchini
- Half glass white wine
- 1 clove garlic (to taste)
- lemon zest (to taste)
- vegetable broth
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Skillet
- Small pot
- Immersion blender
Preparation
First, clean the squid: remove the skin, entrails, cartilage, and beak, rinse them well, and cut the sacs into rings.
Heat a skillet with a drizzle of oil, add the squid, and cook them for a few minutes over medium heat.
Deglaze with the white wine, season with salt, turn off the stove, and set aside.
Trim the zucchini and cut them into cubes. Cook them in a pan with a drizzle of oil and a clove of garlic (to taste). When they become tender, remove them from the heat and transfer them to a plate.
Blend some of the zucchini, about half or more, to your taste with an immersion blender.
In the same pan, toast the rice over high heat, then moisten with a bit of vegetable broth and the liquid released from the squid during cooking.
Continue cooking the risotto, stirring frequently and adding more broth as needed.
Halfway through, add the squid, the cubed zucchini, and the blended ones. Adjust with salt and pepper.
At the end of cooking, turn off the heat and flavor to taste with some grated lemon zest. If you prefer a creamier risotto, you can add a little bit of butter or half a tablespoon of spreadable cheese.
Your risotto with squid and zucchini is ready, serve it on plates and enjoy it hot… bon appétit!
Advice and notes
I recommend using fresh squid of fairly small size: they cook in a few minutes and are tender and tasty. If you can’t find them, you can substitute them with cuttlefish.
You can blend all the zucchini, or leave them all cubed, to your taste.
You can add herbs like parsley or basil.
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