Risotto with Mini Squid, Zucchini, and Pesto Sauce
Risotto • World
Description
Risotto with Mini Squid, Zucchini, and Pesto Sauce
Ingredients
- Arborio rice 5 oz
- Heavy cream 5 fl oz
- Parmesan Cheese 0 oz
- Shallot 0 oz
- Dry White Wine 5 fl oz
- Fish Oil 5 oz
- Squid 5 oz
- Pesto 0 oz
- Olive Oil 0 fl oz
- Courgette 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Sauté the rice in olive oil for 3-4 minutes, then add the shallot for 2 minutes, and gradually add the fish broth and wine in 6 stages. Then add the squid and heavy cream.
Step 2
Wait until al dente, then add the zucchini. Continue cooking until the zucchini is tender.
Step 3
Then add the pesto, parmesan, and salt (2-3 minutes maximum). The dish is ready.
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