Risotto with Squid Rings

Ingredients

• 100 g frozen squid ring
• 50 g onions (1 onion)
• 1 Garlic clove
• 100 g carrots (1 carrot)
• 200 g yellow bell pepper (2 yellow peppers)
• 200 g red bell pepper (2 red peppers)
• 250 ml classic vegetable broth
• 70 g whole‑grain long grain rice
• 1 Organic lemon
• 0.5 bunch flat parsley
• 1 tsp Olive oil
• Salt
• Pepper
• paprika powder (hot)

Instructions

1. 1.

   Let the squid rings thaw according to the package instructions for about 30 minutes.

2. 2.

   Meanwhile, peel the onion and garlic. Dice the onion, mince the garlic. Wash, trim, peel the carrot and slice it into roughly 5 mm thick rounds.

3. 3.

   Halve the bell pepper slices, remove seeds, wash them and cut into strips about 5 mm wide.

4. 4.

   Boil 150 ml vegetable broth with the onion cubes and garlic. Add the whole‑grain rice, bring to a boil, then cover and simmer over low heat for 15 minutes, stirring occasionally.

5. 5.

   At the same time, rinse the lemon under hot water, dry it, and grate about ½ tsp of zest finely. Set aside. Wash the parsley, shake off excess water, pluck the leaves, set a few aside, and chop the rest.

6. 6.

   Add the pepper strips, carrot rounds and lemon zest to the rice and continue cooking for about 12 minutes, stirring occasionally and adding the remaining vegetable broth gradually – each time when the liquid has been absorbed.

7. 7.

   Rinse the thawed squid rings in a sieve and drain. Pat them dry thoroughly with a kitchen towel or paper towels.

8. 8.

   Heat olive oil in a pan. Sauté the squid rings over high heat for 1–2 minutes. Season with salt, pepper and fold in the parsley.

9. 9.

   Halve the lemon, cut one half into wedges (use the other half elsewhere). Season the risotto with salt, pepper and paprika powder. Arrange the squid rings on top. Garnish with lemon wedges and serve.