Ingredients

• 55g/2oz butter
• 1 onion
• finely chopped
• ½ courgette
• chopped
• 225g/8oz risotto rice (such as arborio or canaroli)
• 425ml/¾ pint hot vegetable stock
• 30g/1oz freshly grated parmesan
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 garlic clove
• finely chopped
• 1 small squid
• cleaned
• lightly scored with a sharp knife
• 1 lemon
• juice only
• handful fresh parsley
• chopped
• salt and freshly ground black pepper

Directions

• Heat the butter in a large pan and gently fry the onion until softened but not coloured.
• Add the courgette and rice and stir well to coat the grains in oil.
• Add the stock a little at a time
• stirring well and ensuring all the stock has been absorbed before the next addition.
• When all the stock has been absorbed and the rice is tender
• stir in the cheese and season
• to taste
• with salt and freshly ground black pepper. Cover and set aside.
• For the griddled squid
• place the olive oil and garlic into a bowl. Place the squid into the bowl and stir well to coat it.
• Heat a griddle pan until hot and cook the squid for 2-3 minutes
• turning frequently
• until chargrilled and cooked through but still tender (do not overcook or it will become tough). Drizzle over the lemon juice
• sprinkle over the parsley and season with salt and freshly ground black pepper.
• To serve
• place the risotto into bowls. Divide the squid into two pieces and top each portion of risotto with squid.