Fennel and Squid Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 662
An aromatic risotto topped with fresh squid.
recipe updated 8 Nov 2022
Ingredients
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- Fennel bulb
- 2
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- Spring onion
- 30 g
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- Squid
- 450 g
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- Extra virgin olive oil
- 4 tablespoons
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- Risotto rice
- 300 g
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- White wine
- 20 g
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- Vegetable stock
- 700 g
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- Fresh parsley
- 1 tablespoon
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- Lemon zest
- 1 tablespoon
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- Olive oil
- 1 tablespoon
Tools
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kCook Multi
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Kcook bowl
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Frying pan
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add extra virgin olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Then add risotto rice to the kCook bowl
- Cook with filler cap removed - 4 min, 98°C, speed 4
- Turn direct prep attachment to position 1
- Slice fennel bulb and spring onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Cook with filler cap removed - 2 min, 98°C, speed 4
- Cook with filler cap removed - 3 min, 98°C, speed 3
- Then add white wine to the kCook bowl
- Cook with filler cap removed - 3 min, 98°C, speed 3
- Then add vegetable stock to the kCook bowl
- Cook with filler cap removed - 10 min, 98°C, speed 4
- Then add fresh parsley and lemon zest to the kCook bowl
- Stir with filler cap removed - 30 sec, 60°C, speed 4
- Season to taste
- Add olive oil to a clean frying pan
- Heat in frying pan - medium-high heat
- Add squid to the frying pan
- Cook in frying pan until just cooked - approx 1 min 30 sec
- Serve