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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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recipe source for this Italian dish, unkown. Ingredients:
60 ml olive oil |
125ml chopped onions |
30ml finely chopped garlic |
500ml arborio rice (risotto rice) |
1 pinch saffron (optional) |
250ml white wine |
750ml hot chicken stock |
1 small red onion |
250ml calamari steak, cut in to strips |
125ml sun-dried tomatoes in olive oil |
250ml cherry tomatoes, halved |
125ml blanched spinach, roughly chopped |
100g unsalted butter |
125ml grated parmesan cheese (i leave out if to expensive) |
5ml salt and pepper to taste |
Directions:
1. Heat 40ml of the olive oil in a large saucepan and sauté the onions and half
2. the garlic until soft. Add the rice, saffron and wine, cover and remove from
3. the heat.
4. Leave to steam for 5 minutes. Return to the heat, add 250 ml of the stock
5. and simmer over low heat. Add the rest of the stock a little at a time as
6. the rice absorbs the liquid.
7. Continue add just enough hot stock to cover the rice. Heat the remaining
8. olive oil in a pan and fry the red onion and remaining garlic until soft.
9. Add the calamari and stir-fry until just done. Add the sun-dried tomatoes,
10. cherry tomatoes and spinach and heat through.
11. Once the rice is done (al dente) add the tomato mixture, butter and parmesan
12. cheese and season with salt and pepper.
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