Risotto with baby squid by Athena Loizidou
Risotto with baby squid. A special and delicious dish to make during the holidays... Rich and so much special! Make it and the whole family will love it.
Ingredients
- 50 gr. olive oil
- 1 fennel bulb, cut into slices
- ½ teaspoon garlic
- ½ teaspoon fennel seeds
- 2 tablespoons tomato paste
- 200 gr. rice for risotto
- 150 gr white wine
- 1.2 liter of water + 1 teaspoon vegetable broth
- 150 gr. cherry tomatoes cut in half
- 400 gr. baby squid, cleaned
- 75 gr. grated Parmesan
- 20 gr. butter
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