Risotto with squid

Risotto with squid

Total: 1 hr 40 min. | Active: 1 hr 40 min.
Nutritional value / people: 749 kcal
, Fat: 25 g
, Carbohydrate: 56 g
, Protein: 71 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 octopus (approx. 1.5 kg)
2 tbsp coarse salt
2 litres water, boiling
2 dl red wine vinegar
2 bay leaves
1 onion, washed thoroughly with skin left on


1 tbsp olive oil
1 garlic clove, squeezed
2 yellow peppers, cut into strips
1 tbsp olive oil
1 onion, finely chopped
200 g risotto rice (e.g. Carnaroli)
2 dl white wine
7 dl vegetable bouillon, hot
25 g butter
100 g Parmesan, finely grated
1 tbsp lemon juice
1 bunch flat-leaf parsley, roughly chopped
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How it's done

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Rub the octopus with salt, rinse well under running water. To make the cooking stock, bring the water to the boil with all the ingredients up to and including onion. Add the octopus, simmer for approx. 1 hr. over a medium heat. Remove the octopus from the stock and allow to cool a little. Lightly rub the skin with a paper towel and slice.


Heat the oil in a non-stick pan. Stir-fry the garlic and octopus for approx. 2 mins. Reduce the heat and add the peppers, continue to stir-fry for approx. 5 mins. Remove from the pan, season, and set aside. Heat the oil, sauté the onion, add the rice and sauté, stirring, until the rice is translucent. Pour in the wine, reduce by half. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the butter, Parmesan and reserved octopus and mix. Stir in the lemon juice and parsley.


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