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🍽️ Squid Risotto with Tomatoes

560 kcal · 30 min · 4 servings

Ingredients

• 350 g squid tubes (order in advance from the fishmonger if necessary)
• 450 ml fish stock (or vegetable broth)
• 2 shallots
• 1 clove of garlic
• 2 tbsp olive oil
• 120 g risotto rice
• 100 ml white wine
• 40 g dried tomatoes (in oil)
• 2 sprigs basil
• 20 g parmesan
• 2 tbsp sour cream quark
• salt
• pepper

Instructions

1. 1. Clean the squid tubes thoroughly. Carefully remove the hard quill plates and all skin. Wash the tubes and cut them into thin strips.
2. 2. Bring the fish stock to a boil in a pot. Keep it warm until you need it.
3. 3. Peel the shallots and garlic cloves. Mince both ingredients very finely.
4. 4. Heat the oil in a large pot. Sauté the shallots and garlic until translucent. Add the squid strips and fry briefly. Remove the squid from the pot and set it aside.
5. 5. Add the rice to the same pot. Sauté it over medium heat for one minute.
6. 6. Deglaze the rice with white wine. Let the liquid reduce over medium heat while stirring constantly.
7. 7. Cover the rice with about 150 milliliters of hot stock. Cook the rice over medium heat, stirring frequently, for 20 minutes until slightly al dente. Add the remaining stock gradually during this time.
8. 8. Drain the sun-dried tomatoes. Cut them into thin strips.
9. 9. Add the tomato strips to the pot with the rice. Stir them in.
10. 10. Return the prepared squid to the rice. Heat the mixture for 7 minutes. Add more broth if necessary to prevent it from drying out.
11. 11. Wash the basil and shake it dry. Pluck the leaves from the stems and cut them into thin strips. Grate the Parmesan finely.
12. 12. Gently fold in the quark and Parmesan at the end of the cooking time. Season with salt and pepper. Sprinkle the finished dish with the basil.

Nutrition per serving

• kcal: 560
• Protein: 37 g · Fett/Fat: 18 g · Carbs: 57 g