Risotto with Mini Squid, Zucchini, and Pesto Sauce
0
0
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Risotto with Mini Squid, Zucchini, and Pesto Sauce
Ingredients
- Arborio rice - 2.8 oz
- Heavy cream - 2 fl oz
- Parmesan Cheese - 1.4 oz
- Shallot - 0.4 oz
- Dry White Wine - 3 fl oz
- Fish Oil - 7.1 oz
- Squid - 3.5 oz
- Pesto - 1.4 oz
- Olive Oil - 0 fl oz
- Courgette - 2.5 oz
- Salt - 0.1 oz
Step by Step guide
Step 1
Sauté the rice in olive oil for 3-4 minutes, then add the shallot for 2 minutes, and gradually add the fish broth and wine in 6 stages. Then add the squid and heavy cream.
Step 2
Wait until al dente, then add the zucchini. Continue cooking until the zucchini is tender.
Step 3
Then add the pesto, parmesan, and salt (2-3 minutes maximum). The dish is ready.
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