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Squid risotto

Category Noodles, rice, potatoes & legumes

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  • 30 minutes
  1. 1 onion
  2. 1 clove of garlic
  3. 500 g squid tubes
  4. 300 g risotto rice
  5. 100 ml white wine dry
  6. 600 ml vegetable broth
  7. 2 tbs soy sauce
  8. squid (1 bag)
  9. salt, pepper

1. Peel and finely dice the onion and clove of garlic.

2. Clean the squid tubes and cut into rings.

3. Add the onion and garlic to the pot. Heat the pot on highest level up to the roasting window, switch to a low level, add the squid rings and briefly roast.

4. Add the rice too and briefly brown it.

5. Deglaze with white wine, add vegetable broth, soy Sauce and squid, mix everything well.

6. Cover with Secuquick softline and close the lid. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area.

7. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself, remove Secuquick. Season to taste with salt and pepper.


  • To top off the dish, stir a little butter into the risotto and serve with a little grated Parmesan.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled coooking

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