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Squid, lemon, and basil risotto

Savory recipes Spring Summer Fall Winter Under 30 minutes Easy Autocuiseur
Prep time
10 minutes
Cooking time
15 minutes
4 people


  1. Wash the squid with lots of water, then cut it into slices
  2. Heat some olive oil in your pressure cooker, then brown the chopped onions and the bay leaf
  3. Add the rice and cook until it becomes translucent
  4. Add the white wine and reduce until dry
  5. Add the hot water and season
  6. Close the pressure cooker, insert the steam valve, and cook over high heat. When the steam starts to whistle, lower the heat and cook for 8 minutes, shaking the pressure cooker 2 or 3 times vigorously.
  7. Remove the cooker from the heat, then remove the valve to release the steam
  8. Sauté the squid, garlic, and basil in a frying pan with some olive oil, then season
  9. Mix the Parmesan and butter into the risotto and season as needed
  10. For the basil oil: blanch the basil leaves, then mix in a blender with ½ clove of garlic, salt, and olive oil
  11. Squeeze the lemon over the rice and top with grated lemon peel
  12. Arrange the risotto in a soup plate with the squid in the middle and drizzle with the basil olive oil


  • 150 g (5.3 oz) rice for risotto
  • 1 onion
  • 65 cl (2 and 3/4 cups) water
  • 1 kg (2.2 lbs) squid
  • 1 lemon
  • 30 g (1/3 cup) grated Parmesan cheese
  • 1 bay leaf
  • 2 tbsp oil
  • 20 cl (4/5 cup) dry white wine
  • 2 bunches of basil
  • 1 clove of garlic
  • Olive oil


Pressure cooker

Pressure cooker

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