Cuttlefish and Chard Risotto

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    514
based on 7 ratings

Cuttlefish has a more robust flavour than squid, giving this risotto a more flavourful impact.

recipe updated 14 Sep 2021

Ingredients

  • Tomato icon
    Tomato
    2 (about 280 g)
  • Shallot icon
    Shallot
    75 g (about 1 ¾)
  • Green chilli icon
    Green chilli
    1 (about 20 g)
  • Chard icon
    Chard
    200 g (about 4 ¼)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Cuttlefish icon
    Cuttlefish
    500 g (about 2 ¼ cups)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 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
    600 g (about 2 ½ cups)
  • Extra virgin olive oil icon
    Extra virgin 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 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. Then add tomato and garlic clove to the kCook bowl
  11. Turn direct prep attachment to position 1
  12. Slice shallot and green chilli into the kCook bowl with direct prep attachment
  13. Turn direct prep attachment to position 2
  14. Cook with filler cap removed - 2 min, 98°C, speed 4
  15. Cook with filler cap removed - 3 min, 98°C, speed 3
  16. Then add white wine and vegetable stock to the kCook bowl
  17. Cook with filler cap removed - 6 min, 98°C, speed 4
  18. Then add chard to the kCook bowl
  19. Cook with filler cap removed - 4 min, 98°C, speed 4
  20. Season to taste
  21. Add fresh parsley and extra virgin olive oil to the kCook bowl
  22. Stir with filler cap removed - 30 sec, 60°C, speed 4
  23. Add olive oil to a clean frying pan
  24. Heat in frying pan - medium-high heat
  25. Add cuttlefish to the frying pan
  26. Cook in frying pan until just cooked - approx 1 min 30 sec
  27. Serve
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