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Category
Yields1 Serving
Prep Time30 mins

Products:

 1 can calamari
 1 onion
 4 tbsp. olive oil
 100g frozen green peas
 1 tsp. chili flakes
 4 garlic cloves
 1L hot vegetable broth
 300g Arborio rice
 100ml white wine
 5-6 fresh thyme branches
 5-6 fresh thyme branches
 1 tsp. black pepper
 30g butter
 1 lemon

How to make it:

1

In a saucepan pour the olive oil and heat to medium high temperature. Add the cubed onions. Cook for 3-4 minutes, stirring frequently until the onion gets golden and transparent.

2

Add the finely diced garlic, the chili flakes and 2 tbsp. thyme leaves. Stir and cook for 30 seconds. Put the rice and cook for 2 minutes, while stirring so that it absorbs the seasonings.

3

Pour in the wine, stir and cook for 2-3 minutes until the alcohol steams up. Periodically pour 1 cup of the vegetable broth. Cook the risotto this way for 18-20 minutes, while stirring almost all the time.

4

5-6 minutes before ready add the green peas and the calamari slices. Save the tentacles for serving.

5

At the end put the cube sliced butter and stir until it melts. Sprinkle with fresh thyme and lemon zest. Garnish with the tentacles, 1 slice lemon and serve right away.

For this recipe you can use:

  

Ingredients

 1 can calamari
 1 onion
 4 tbsp. olive oil
 100g frozen green peas
 1 tsp. chili flakes
 4 garlic cloves
 1L hot vegetable broth
 300g Arborio rice
 100ml white wine
 5-6 fresh thyme branches
 5-6 fresh thyme branches
 1 tsp. black pepper
 30g butter
 1 lemon

Directions

1

In a saucepan pour the olive oil and heat to medium high temperature. Add the cubed onions. Cook for 3-4 minutes, stirring frequently until the onion gets golden and transparent.

2

Add the finely diced garlic, the chili flakes and 2 tbsp. thyme leaves. Stir and cook for 30 seconds. Put the rice and cook for 2 minutes, while stirring so that it absorbs the seasonings.

3

Pour in the wine, stir and cook for 2-3 minutes until the alcohol steams up. Periodically pour 1 cup of the vegetable broth. Cook the risotto this way for 18-20 minutes, while stirring almost all the time.

4

5-6 minutes before ready add the green peas and the calamari slices. Save the tentacles for serving.

5

At the end put the cube sliced butter and stir until it melts. Sprinkle with fresh thyme and lemon zest. Garnish with the tentacles, 1 slice lemon and serve right away.

Squid risotto with green peas