Black Risotto with Seafood

Vasconia
Enjoy this quick, easy, and spectacular dish of risotto dyed with squid ink accompanied by delicious lemon shrimp and squid, flavored with a touch of white wine and shrimp broth. It will be the ideal option for those who enjoy good food.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 tablespoons butter
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups shrimp, clean
  • 1/2 cups squid, in rings
  • 1 lemon, only the juice
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1/2 white onions, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 2 leaves bay
  • 1 cup Arborio rice
  • 2 cups shrimp broth, or fish
  • 1/2 cups white wine
  • 3 tablespoons squid ink
  • 1/2 cups Parmesan cheese, grated
  • 3 tablespoons butter
  • 1 cup arugula
  • 1 lemon, sliced
Preparation
10 mins
20 mins
Low
  • Heat a pan over medium heat, add the butter, garlic, shrimp, and squid rings to cook for 3 minutes. Add the lemon juice until it evaporates and season with salt to taste. Remove the preparation and set aside on a plate.
  • Heat a pan, add olive oil, onion, garlic, bay leaves, and add the rice until it takes color, for 3 minutes.
  • Add the shrimp broth in 3 parts, the white wine, and the squid ink to give it a black color. Add the previously cooked seafood.
  • Add the Parmesan cheese and butter to melt with the rice.
  • Serve on a plate, garnish with fresh arugula, a slice of yellow lemon, a bit of shrimp, and squid. You can accompany with bread. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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