Risotto with Squid and Peas

Name: Risotto with Squid and Peas (Risotto ai Calamari e Piselli)
Prep time: 40 min
Total time: 1 h 40 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 1 pound fresh peas in the pod or 6 ounces frozen peas; 6 to 8 sprigs flat-leaf Italian parsley; Freshly ground black pepper; Salt; ⅓ cup dry white wine; 1 pound cleaned squid tubes and tentacles; 3 tablespoons extra virgin olive oil; ½ medium yellow onion; 12 ounces ripe tomatoes

Risotto ai Calamari e Piselli

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
1 hr 40

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

12 ounces ripe tomatoes
½ medium yellow onion
3 tablespoons

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Peel the tomatoes and coarsely chop.
Peel and finely chop the onion. Put it in a heavy-bottomed braising pan with 2 tablespoons of the olive oil. Place over medium-high heat and sauté until it turns a rich golden color, about 5 minut