Squid Risotto with Coriander and Lemon
Risotto de Pota com coentros e limão
Risotto de Pota com coentros e limão
INGREDIENTS
- Brasmar Squid Rings
- 200 gr Risotto rice
- 2 Carrots
- 2 Onions
- 1 Celery
- 2 cloves of garlic
- 3 bay leaves
- 1 small bunch of coriander
- 1 Lemon
- 1 tablespoon of Butter
- 1 tablespoon Parmesan cheese
- Salt to taste
- Pepper to taste
- White wine
PREPARATION
Chop 1 onion, half a celery stick and 2 carrots.
Sauté the vegetables in olive oil, garlic and bay leaves. Add water, season with salt to taste and let it cook for about 20 minutes.
Cut half an onion into small squares and set aside.
Chop 1 bunch of coriander and set aside.
Sauté the squid rings in olive oil and garlic over high heat. Book.
Cook the risotto rice for about 16 minutes or as indicated on the package. Gradually add the stock.
Halfway through cooking, add the liquid that the squid rings released while they were sautéing.
When there are 5 minutes left for the rice to be cooked, add the squid rings.
Finish with 1 tablespoon of butter, 1 tablespoon of parmesan, lemon to taste and coriander.
PREPARATION
Chop 1 onion, half a celery stick and 2 carrots.
Sauté the vegetables in olive oil, garlic and bay leaves. Add water, season with salt to taste and let it cook for about 20 minutes.
Cut half an onion into small squares and set aside.
Chop 1 bunch of coriander and set aside.
Sauté the squid rings in olive oil and garlic over high heat. Book.
Cook the risotto rice for about 16 minutes or as indicated on the package. Gradually add the stock.
Halfway through cooking, add the liquid that the squid rings released while they were sautéing.
When there are 5 minutes left for the rice to be cooked, add the squid rings.
Finish with 1 tablespoon of butter, 1 tablespoon of parmesan, lemon to taste and coriander.
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