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Potato Risotto with Braised North Sea Squid

An unusual twist on classic risotto featuring tender braised squid, diced potatoes, mushrooms, and aromatic spices in a rich stock.

SeafoodMain CoursePotatoSquidRisotto
Estimated Nutrition
Calories
842.4
kcal / serving
1684.8 kcal total
Carbs
77.3g
per serving
154.6 g total
Fat
31.2g
per serving
62.4 g total
Protein
55.1g
per serving
110.2 g total
Cook Time
120
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Purée
Dairy
20
g
Butter
diced
2
tbsp
Parmesan Cheese
grated
GrainsCereals
200
g
Risotto Rice Flour
Liquids
50
ml
White Wine
for braising
500
ml
Fish Stock
50
ml
White Wine
for risotto
1
l
Chicken Stock
NutsSeeds
2
piece
Garlic
cloves, chopped
1
tsp
Curry Powder
1
tsp
Cumin Powder
1
piece
Bouquet Garni
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
piece
Garlic
clove, chopped
1
tbsp
Dill
chopped
1
tbsp
Chives
chopped
1
tsp
Parsley
chopped
OilsFats
29.6
ml
Olive Oil
used for braising
1
tbsp
Olive Oil
for potato risotto
Seafood
3
piece
Squid
whole, tubes removed, wings and tentacles reserved
Vegetables
3
tbsp
Shallots
finely chopped
3
tbsp
Fennel
finely diced
0.5
piece
Onion
chopped
200
g
Potatoes
cut into small rice size dice
100
g
Black Trumpet Mushrooms
2
tbsp
Sea Purslane
leaves picked

Method

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