Fennel and Squid Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    650
based on 14 ratings

An aromatic risotto topped with fresh squid.

recipe updated 14 Sep 2021

Ingredients

  • Fennel bulb icon
    Fennel bulb
    2 (about 460 g)
  • Spring onion icon
    Spring onion
    30 g (about 2)
  • Squid icon
    Squid
    450 g (about 4 ½)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (about 60 ml)
  • Risotto rice icon
    Risotto rice
    300 g (about 300)
  • White wine icon
    White wine
    20 g (about 1 ⅜ tablespoons)
  • Vegetable stock icon
    Vegetable stock
    700 g (about 3 cups)
  • Fresh parsley icon
    Fresh parsley
    1 tablespoon (about 4 g)
  • Lemon zest icon
    Lemon zest
    1 tablespoon (about 11 g)
  • Olive oil icon
    Olive oil
    1 tablespoon (about 15 ml)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Frying pan

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add extra virgin olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Then add risotto rice to the kCook bowl
  9. Cook with filler cap removed - 4 min, 98°C, speed 4
  10. Turn direct prep attachment to position 1
  11. Slice fennel bulb and spring onion into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Cook with filler cap removed - 2 min, 98°C, speed 4
  14. Cook with filler cap removed - 3 min, 98°C, speed 3
  15. Then add white wine to the kCook bowl
  16. Cook with filler cap removed - 3 min, 98°C, speed 3
  17. Then add vegetable stock to the kCook bowl
  18. Cook with filler cap removed - 10 min, 98°C, speed 4
  19. Then add fresh parsley and lemon zest to the kCook bowl
  20. Stir with filler cap removed - 30 sec, 60°C, speed 4
  21. Season to taste
  22. Add olive oil to a clean frying pan
  23. Heat in frying pan - medium-high heat
  24. Add squid to the frying pan
  25. Cook in frying pan until just cooked - approx 1 min 30 sec
  26. Serve
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