Products:
How to make it:
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.
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.
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.
5-6 minutes before ready add the green peas and the calamari slices. Save the tentacles for serving.
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
Directions
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.
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.
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.
5-6 minutes before ready add the green peas and the calamari slices. Save the tentacles for serving.
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.