Ingredients

• 3/4 cup medium grain rice
• 1 small onion, finely chopped
• 9 oz.(250g.) squid, cleaned, tentacles quartered, body sliced thin lengthwise
• 2 1/2-3 cups fish broth
• 1 1/2 tablespoons olive oil, divided
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh oregano, finely chopped
• Salt and pepper to taste

How to make Squid Risotto directions

• 1

  In a medium sauté pan, heat 1/2 tablespoon olive oil. Add half of chopped garlic and oregano and cook for about 1 minute. Season squid with salt and pepper and add to the garlic with oregano. Cook until it starts to curl, only about 1 minute. Drain the squid and set aside.

• 2

  In a cooking pot, heat the fish broth and simmer on low.

• 3

  In a skillet, heat 1 tablespoon olive oil. Add onion and remaining garlic and sauté until onion becomes tender. Add rice and stir to coat.

• 4

  Ladle in 1/2 cup of broth, stir constantly, and cook until the broth is absorbed. Add another 1/2 cup of broth and allow it to be absorbed before adding another 1/2 cup. Cook this way, stirring, until the rice is tender and creamy, about 20 minutes. Mix in the squid and heat through. Season with salt and pepper. Serve immediately.