Squid Risotto

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400 g cleaned squid tubes cut into 1cm rings

200 g Arborio risotto rice

2 tablespoon olive oil

4 cloves garlic minced

1 tablespoon capers

1 cup mushroom slices

1/2 cup white wine

1 teaspoon white pepper powder

1 punch salt

1/2 cup chopped coriander

1/3 cup fresh shredded parmesan cheese


1. Add rice and water (1:1.2) to the rice cooker until it is cooked.

2. Heat a non-stick frying pan over medium heat. Add oil, garlic and capers and cook until the garlic is lightly golden.

3. Add mushroom and white wine and cook until mushroom slices are soften. Add squid rings and cook for one minute.

4. Stir in cooked rice, season with salt and pepper and cook for 5 minutes until the squid is completely cooked.

5. Remove from heat, add coriander and Parmesan cheese and serve.

Bon Appetit!

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