Main dishes
Shrimp and squid risotto
Seafood risotto with prawns and squid, fish stock and a little butter. Rice starch gives it creaminess without cream; makes 4 servings.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Italian
Ingredients
Rice
Seafood
Base
Cooking
Finishing
Seasoning
Method
Prepare the seafood
Keep 300 g peeled prawns and 250 g cleaned squid refrigerated. Cut squid into 1 cm rings and pat dry. Chop 120 g onion, 6 g garlic and 10 g parsley.
Heat the stock
Bring 1.1 litres unsalted fish stock to a gentle simmer and keep hot on low heat. Have a ladle ready; not all stock is needed if the rice cooks sooner.
Cook and reserve the seafood
Heat 10 g oil. Cook squid about 2 minutes and prawns 2–3 minutes until opaque and at 63 °C. Transfer to a clean container and keep hot while starting the rice.
Sauté and toast the rice
Add the other 10 g oil to the same pan. Cook onion 5 minutes and garlic 30 seconds. Stir in 320 g rice for 2 minutes until grain edges become translucent.
Add stock gradually
Add 200 ml hot stock and stir frequently. When little liquid remains, add another ladleful. Simmer gently about 16–20 minutes, repeating additions, until tender with slight resistance in the centre.
Return the seafood
About 2 minutes before the rice is ready, return prawns, squid and juices. Add stock if needed and stir to heat through without unnecessarily prolonging cooking.
Stir in butter off the heat
Off the heat, stir in 20 g butter, 15 g lemon juice and parsley for 1 minute. Taste and adjust with up to 4 g salt depending on the stock. It should move in a gentle wave when shaken.
Serve straight away
Immediately divide between 4 flat plates. Tilt or gently tap each plate to spread it; it should not be a dry mound. Do not add cream or cheese to imitate creaminess.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 servings
- Protein
- 30.7 g
- Carbohydrates
- 69.1 g
- Fat
- 10.8 g
- Saturated fat
- 3.3 g
- Fiber
- 1.8 g
- Sugars
- 1.4 g
- Sodium
- 509 mg
Informational estimate; brands, yield and uneaten fat or sauce affect the result. Quantities, times, servings and nutrition are AI proposals awaiting owner confirmation. Fish stock is excluded because no nutrient entry was selected; it can add nutrients and sodium. Risotto rice is approximated with medium-grain white rice.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Medium-grain rice risotto with prawns and squid. Rice starch and a little finishing butter give it creaminess without cream.
Makes 4 servings to eat immediately. Use cleaned seafood without shells or innards and fish stock without added salt.
Frequently asked questions
Does it need cream?
No. Rice starch, stock and finishing butter provide creaminess.
Should I wash the rice?
Not here: keep its surface starch to help bind the risotto.
Must I use all the stock?
Not necessarily. Rice and evaporation differ; add gradually to the desired doneness and fluidity.
