Cuttlefish and vegetables Risotto

  • 425 g of rice
  • 125 g of peas
  • 2 cans of cuttlefish in oil
  • 1 l of fish broth
  • Butter
  • Olive oil
  • Granulated garlic
  • 1 onion
  • 1 branch of celery
  • White wine
  • 20 g of grated parmesan
  • Salt

Heat the broth in a pan over low heat. Meanwhile, heat also the oil in a large pan where we add a pinch of granulated garlic, onion, peas and salt and pepper over low heat until tender, without letting them brown. Put half of the mixture in a fountain and reserve.

Pour the rice over the rest of the mixture of vegetables that remain in the pan and sauté for 5 minutes, stirring to make sure the rice is well sealed. Add half a glass of white wine and stir it for 5 more minutes. Then add little by little the hot broth, waiting for each addition of broth to be absorbed and stir continuously. At 20 minutes all the broth must have been absorbed and the rice should be tender. Remove the pan from the heat checking the level of salt and add the cuttlefish, without its juice, and the rest of the vegetables. Serve it immediately.

  • Recipe type
    Main course
  • Characteristics
  • Total Time
    40 minutes
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