Nutritionist Recipe - 28. Squid Risotto in Squid Ink Sauce

Ingredients (for 4):

• Risotto - 1 bowl
• Squid - 1 
• Onion - 1/2
• Basil - 2 sprigs
• Garlic - 3 cloves
• Chicken stock - 1 bowl
• Squid ink sauce - 2 tbsp
• Butter - 1 tsp

Procedures:

1. Wash the squid and remove the bone and insides. Then cut into rings.

2. Peel the onion and chop finely.

3. Wash the basil and chop finely.

4. Peel the garlic and chop finely.

5. Heat the pan and add butter. Then saute the garlic and onion.

6. Add the squid rings and cook until it firmed up, then remove from the pan.

7. Add risotto, gradually add stock and another bowl of water, continue to stir until the rice absorbed the stock. Cook until the rice is softened to edible.

8. Add squid ink sauce and mix well.

9. Add squid rings and continue to cook for another minute. 

10. Add the chopped basil and mix well, then serve.