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Venetian Risotto With Squid Ink & Pan-Fried Cod

Venetian Risotto With Squid Ink & Pan-Fried Cod

Rating
4.5rating out of 5

(655 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Risòto col néro is a signature dish of Venetian cuisine. The dramatic colouring reflects the culture of the city and its relationship with the sea. The squid ink gives it a deliciously subtle flavour, perfectly paired with delicate flaky cod and zingy lemon. (Gluten-free, suitable for coeliacs.)

Prep Time

35 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Onion
1 brown onion
Arborio-rice
160g arborio rice
garlic-clove
2 garlic cloves
cod-loins
2 x 110g cod fillets †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Rocket salad
20g wild rocket
squid ink
4g squid ink †
You Will Need
Butter, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 160g arborio rice
  • 1 garlic clove
  • 2 x 110g cod fillets<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 20g rocket
  • 1 Squid ink sachet (4g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 580 kJ
136 kcal
1743 kJ
407 kcal
Fat
of which saturates
1 g
0.4 g
2.9 g
1.3 g
Carbohydrate
of which sugars
26 g
1.5 g
78.1 g
4.4 g
Fibre 1.2 g 3.7 g
Protein 8.6 g 25.9 g
Salt 1.12 g 3.37 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
2 x 110g cod fillets
cod (fish)100%
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
20g rocket
wild rocket
1 Squid ink sachet (4g)
Sterilised Cuttlefish Ink (mollusc), Water, Salt, Thickener: Sodium Carboxymethylcellulose, Artificial Colourants
Allergens
  • Allergens highlighted by † (fish, celery, mollusc)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Venetian Risotto with Squid Ink & Pan-Fried Cod

Boil a kettle

Peel and dice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened

2 Venetian Risotto with Squid Ink & Pan-Fried Cod

Meanwhile, peel and finely slice (don't chop!) the garlic

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L] boiled water

3 Venetian Risotto with Squid Ink & Pan-Fried Cod

Once the onion has softened, add the sliced garlic and arborio rice and cook for 1-2 min or until coated in the oil and lightly toasted (this is known in Italian as tostatura!)

4 Venetian Risotto with Squid Ink & Pan-Fried Cod

Once the rice has toasted, add the vegetable stock, a ladle at a time, then add the squid ink stirring continuously for 20-25 min or until all the stock has been absorbed and the rice is cooked with a slight bite (this is known as al denté!)

Tip: Add a splash more water and keep cooking if the rice needs more time!

5 Venetian Risotto with Squid Ink & Pan-Fried Cod

While the rice is cooking, cut the lemon[s] in half

6 Venetian Risotto with Squid Ink & Pan-Fried Cod

Once the rice has been cooking for 15-20 mins, heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a medium-high heat

Once hot, add the cod fillets to the pan and cook for 4 min, carefully flipping once halfway through, then season with a pinch of salt

Tip: Your fish is cooked once it flakes easily!

7 Venetian Risotto with Squid Ink & Pan-Fried Cod

Once the rice is cooked, stir through a generous knob of butter and the juice of 1/2 [1] lemon – this is your risotto with squid ink

Wash and drain the wild rocket 

8

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Cut the remaining lemon into wedges

Serve the pan-fried cod over the risotto with squid ink and garnish with the washed rocket and a lemon wedge

Drizzle the rocket with a little olive oil

Buon appetito!

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