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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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 569 kJ 135 kcal |
1711 kJ 405 kcal |
Fat of which saturates |
0.9 g 0.4 g |
2.6 g 1.3 g |
Carbohydrate of which sugars |
24 g 1.6 g |
72.2 g 4.8 g |
Fibre | 1.6 g | 5 g |
Protein | 9 g | 27.1 g |
Salt | 0.92 g | 2.76 g |
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.
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
Meanwhile, peel and finely slice (don't chop!) the garlic
Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L] boiled water
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!)
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!
While the rice is cooking, cut the lemon[s] in half
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!
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
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!