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Risotto with squids

Not so easy / Average
Prep time:
Cooking time:
4 stars / 8 votes


(6 persons)

- 500 g rice round.
- 400 g squid.
- 6 tablespoons of olive oil.
- 2 cloves of garlic.
- 60 g butter.
- 1 kg of crushed tomatoes.
- 1 liter fish broth or water.
- chopped parsley.
- salt and pepper.


Carefully wash the squid, cut into strips of 1 cm. Leave whole .
heads. In a skillet, blondir garlic in a mixture of oil and butter. Add after the squid, salt and pepper. Cook over low heat +/- 20 minutes (the squid should be almost cooked). Add the tomato and then do well to return .

Add rice (you will first rinse with clear water), call back until translucent .

Top with fish stock (in cubic possibly) .

Mix and during cooking need, lay with additional broth. Adjust seasoning, top with a raw olive oil, sprinkle with chopped parsley and serve .


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