Calamari shrimp zucchini risotto

 
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Ingredients

  • 9 tbsp olive oil
  • 2 garlic cloves minced
  • 1 onion chopped
  • 7 oz calamari sliced into rings
  • 7 oz shrimp peeled, deveined and cooked
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 shrimp stock cube see Note 1
  • 2 tbsp bacon fat See Note 2
  • 2 cups risotto rice
  • 3/4 cup dry white wine
  • 1 medium zucchini cut into 1/2 inch (1 cm) thick and in 4
  • 5 to 7 cups boiling water
  • Parmesan cheese grated, for serving
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Directions

40 minutes
  • 1In a large skillet add 3 tbsp olive oil and minced garlic.
  • 2Cook a little until fragrant and add calamari.
  • 3Fry for to 2 minutes, remove from heat and add 3/4 shrimp, salt and pepper - set aside.
  • 4In a pan add 3 tbsp olive oil, bacon fat and chopped onion.
  • 5Cook until onion is translucent. Add remaining shrimp, shrimp stock cube, rice, wine and stir.
  • 6When wine reduces, pour 1 cup boiling water and stir. Keep on stirring and adding water until rice is al dente (around 15 to 20 minutes).
  • 7When rice is al dente, add calamari and shrimp to rice.
  • 8In the same skillet you used for calamari and shrimp, add 3 tbsp olive oil and cook zucchini until golden brown.
  • 9Add zucchini to the risoto, gently stir and serve with parmesan cheese.
  • 10
 
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