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🍽️ Risotto with Squid Rings

244 kcal · 30 min · 4 servings

Ingredients

• 100 g squid ring (frozen)
• 50 g onions (1 onion)
• 1 clove garlic
• 100 g carrots (1 carrot)
• 200 g yellow bell pepper (2 yellow bell peppers)
• 200 g red bell pepper (2 red bell peppers)
• 250 ml classic vegetable broth
• 70 g whole grain long grain rice
• 1 organic lemon
• 0.5 bunch flat-leaf parsley
• 1 tsp olive oil
• salt
• pepper
• paprika powder (rose spicy)

Instructions

1. 1. Let the squid rings thaw according to package instructions for about 30 minutes.
2. 2. Peel the onion and the garlic.
3. 3. Cut the onion into small cubes.
4. 4. Finely chop the garlic.
5. 5. Wash and peel the carrot.
6. 6. Cut the carrot into slices about 5 millimeters thick.
7. 7. Halve the bell peppers.
8. 8. Remove the core from the peppers.
9. 9. Wash the cored peppers.
10. 10. Cut the peppers into strips about 5 millimeters wide.
11. 11. Bring 150 milliliters of vegetable broth to a boil together with the onion cubes and garlic.
12. 12. Add the whole grain rice to the boiling broth.
13. 13. Let the mixture come to a boil again.
14. 14. Reduce the heat to low.
15. 15. Cover the pot.
16. 16. Let the rice cook for 15 minutes.
17. 17. Stir the rice occasionally during the cooking time.
18. 18. Rinse the lemon under hot water.
19. 19. Dry the lemon with a cloth.
20. 20. Finely grate about half a teaspoon of lemon zest.
21. 21. Set the lemon aside.
22. 22. Wash the parsley.
23. 23. Shake the parsley dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Set aside some parsley leaves for garnish.
26. 26. Chop the rest of the parsley.
27. 27. Add the pepper strips to the rice.
28. 28. Add the carrot slices to the rice.
29. 29. Add the lemon zest to the rice.
30. 30. Let the vegetables cook in the rice for about 12 minutes.
31. 31. Stir the rice and vegetable mixture occasionally.
32. 32. Add the remaining vegetable broth gradually.
33. 33. Add more broth only when the previous amount has been absorbed.
34. 34. Rinse the thawed squid rings in a colander.
35. 35. Let the squid rings drain.
36. 36. Dry the squid rings thoroughly all around with a kitchen towel or paper towels.
37. 37. Heat olive oil in a pan.
38. 38. Fry the squid rings over high heat for 1 to 2 minutes.
39. 39. Salt the squid rings.
40. 40. Pepper the squid rings.
41. 41. Set the squid rings aside.
42. 42. Stir the chopped parsley into the squid rings.
43. 43. Halve the lemon.
44. 44. Cut one half of the lemon into wedges.
45. 45. Use the other half of the lemon for something else.
46. 46. Season the risotto with salt.
47. 47. Season the risotto with pepper.
48. 48. Season the risotto with paprika powder.
49. 49. Arrange the squid rings on top of the risotto.
50. 50. Garnish the dish with the lemon wedges.
51. 51. Serve the risotto immediately.

Nutrition per serving

• kcal: 244
• Protein: 14 g · Fett/Fat: 4 g · Carbs: 37 g