Name: Calamari and tomato risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 small fresh red chilli, finely chopped; 600 gram calamari, cleaned, cut into rings; 1/4 cup (60ml) dry white wine; 1 cup (250ml) passata; 3 cup (750ml) chicken stock; 3 cup water; 1 onion, finely chopped; 2 clove garlic, crushed; 1 1/2 cup (300g) arborio rice; 1/4 cup chopped parsley

Calamari and tomato risotto

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

2 tablespoon olive oil

1 small fresh red chilli, finely chopped

600 gram calamari, cleaned, cut into rings

1/4 cup (60ml) dry white wine

1 cup (250ml) passata

3 cup (750ml) chicken stock

3 cup water

1 onion, finely chopped

2 clove garlic, crushed

1 1/2 cup (300g) arborio rice

1/4 cup chopped parsley

Method

1.Heat half the oil in a large frying pan on high; saute chilli 1 minute. Add calamari; cook 2 minutes, until opaque.

2.Add wine and bring to boil. Stir in passata; season to taste. Set aside.

3.Bring stock and water to boil in a saucepan. Keep warm.

4.Heat remaining oil in a heavy-based saucepan on medium; saute onion and garlic 3 minutes, until soft but not coloured. Stir in rice; cook 1-2 minutes.

5.Add stock mixture, 1/2 cup at a time, stirring, until liquid absorbs before adding more. (This should take around 25 minutes in total.)

6.Stir through calamari mixture; cook another 5 minutes; season to taste. Scatter with parsley to serve.

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Ingredients

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