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Cauliflower and Chorizo Risotto with Seared Squid

Squid and chorizo risotto featuring arborio rice, cauliflower florets, and white wine, topped with seared squid and fresh cress.

SeafoodMain CourseChorizoSquidRisotto
Estimated Nutrition
Calories
710.7
kcal / serving
2842.8 kcal total
Carbs
55.4g
per serving
221.4 g total
Fat
38.1g
per serving
152.2 g total
Protein
34.6g
per serving
138.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
25
g
Parmesan Cheese
grated
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
250
g
Arborio Rice
Italian risotto rice
Liquids
150
ml
Dry White Wine
1
l
Chicken Stock
Meat
200
g
Chorizo
finely diced
NutsSeeds
1
clove
Garlic
finely chopped
4
tbsp
Parsley Cress
4
tbsp
Red Amaranth Cress
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Olive Oil
Seafood
3
piece
Squid
cleaned, cut into triangles
Vegetables
1
piece
Onion
finely chopped
1
head
Cauliflower
cut into small florets

Method

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