Risotto with Squid

1hr 40m
Preparation/cooking time: ca. 100m

For 4 people

Nutritional Information

Contains 749 Kcal, 71g Protein, 56g Carbohydrates, 25g Fat


  • 1 Pulpo (ca. 1 1/2 kg)
  • 2 litre water, boiling
  • 2 tbsp. coarse salt
  • 1 onion, finely chopped
  • 2 dl red wine vinegar
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 1 clove of garlic, pressed
  • 200 g risotto rice (e.g. Carnaroli)
  • 2 yellow pepper, cut into strips
  • 2 dl white wine
  • 7 dl vegetable bouillon hot
  • 25 g butter
  • 100 g Parmesan, finely grated
  • 1 tbsp. lemon juice
  • 1 bunch flat-leaf parsley, coarsely chopped

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  • Rub squid with salt, rinse well under running water. To make the cooking stock, combine water, red wine vinegar, bay leaves and onion. Add squid, simmer approx. 1 hour over medium heat. Remove squid from stock and allow to cool. Rub off skin gently with a paper towel and slice.
  • Heat the oil in a non-stick frying pan. Stir-fry the garlic and squid approx. 2 minutes. Reduce the heat and add the peppers, continue to stir-fry approx. 5 minutes. Remove from the pan, season, and set aside. Heat the oil, sauté the onion, add the rice and sauté, stirring, until it is translucent. Pour in the wine, allow to reduce by half. Stirring frequently, add the bouillon a little at a time so that the rice is always barely covered with liquid, simmer approx. 15 minutes. Add the butter, Parmesan and squid and mix. Stir in the lemon juice and parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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