Squid Ink Spelt Risotto Recipe
Recipe By Great British Chefs
This striking squid ink risotto recipe by mark hix uses spelt instead of rice, grains packed with protein which make a hearty and memorable starter dish. While the ink is used to give the spelt risotto its dramatic colour, the rest of the squid is fried lightly in butter and tossed with chopped herbs and sea aster (an easily foraged sea vegetable).
4.8
10 Rating -
Rate
3hr 30minstotal
3hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Squid Ink Spelt Risotto Recipe
- 1/4 Squid
- 50 gram Spelt
- 1/2 tablespoon Rapeseed oil
- 1/4 liter Fish stock
- 20 gram Butter
- 10 gram Butter
- 1/4 tablespoon Parsley
- 1/4 tablespoon Chervil
- 1/4 Handful of sea aster
- 50 gram Spelt
- 1/2 tablespoon Rapeseed oil
- 1/4 Squid
- 10 gram Butter
- 1/4 tablespoon Parsley
- 1/4 tablespoon Chervil
- 1/4 Handful of sea aster
Nutrition
value
value
153
calories per serving
14 g Fat3 g Protein5 g Carbs4 g FiberOther
Current Totals
- Fat14g
- Protein3g
- Carbs5g
- Fiber4g
MacroNutrients
- Carbs5g
- Protein3g
- Fiber4g
Fats
- Fat14g
Vitamins & Minerals
- Calcium137mg
- Iron3mg
- Vitamin A207mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B940mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium28mg
- Manganese< 1mg
- Phosphorus63mg
- Selenium6mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs