Squid and Spinach Risotto
♥[Cancer Prevention Recipe] Healthy & Savory No-Salt Squid Spinach Risotto
Packed with calcium and protein! Introducing a healthy, no-salt squid and spinach risotto, perfect for those with high blood pressure or feeling fatigued. Squid is great for hypertension and fatigue, while spinach is excellent for pregnant women and those with anemia. This nutritious risotto is a superb choice for both health and taste.
Ingredients- 1 bowl cooked rice
- 2 handfuls spinach
- 1 squid
- 2 king oyster mushrooms
- 3 shiitake mushrooms
- 1/2 carrot
- 1/2 onion
- 150ml milk
- 1 Tbsp unsalted butter
- 1 slice baby cheese
- Pinch of black pepper
Cooking Instructions
Step 1
Thoroughly clean the spinach by rinsing it under running water to remove any dirt or debris. Gently shake off excess water. This will ensure fresh flavor and a vibrant green color for your risotto.
Step 2
Prepare the king oyster mushrooms, shiitake mushrooms, carrot, and onion by cleaning them. Then, finely julienne them. Finely chopping these vegetables will add a richer texture and a better flavor balance to the risotto.
Step 3
Clean the squid by removing the innards and cartilage. Rinse it under cold water. Briefly blanch it in boiling water, then thinly slice it into bite-sized pieces. Blanching makes the squid tender and removes any fishy odor.
Step 4
Combine the prepared spinach and 150ml of milk in a blender. Blend until smooth and creamy. A finely pureed spinach mixture will blend seamlessly into the risotto and create a beautiful green hue. (Approximately 1.5 cups of milk by standard paper cup measurement).
Step 5
Heat a pan over medium heat and add a generous tablespoon of unsalted butter. Add the finely chopped vegetables (king oyster mushrooms, shiitake mushrooms, carrot, onion) and sauté until they become translucent. As the vegetables soften and release their sweetness, add a pinch of black pepper to enhance the aroma.
Step 6
Once the vegetables are fragrant and well-cooked, pour in the blended spinach mixture. As the spinach mixture heats up, it will infuse the risotto with its fresh, vibrant flavor and color.
Step 7
When the spinach mixture begins to simmer, add the bowl of cooked rice. Reduce the heat to low. Stir continuously with a spatula, mashing the rice grains gently until the risotto reaches a creamy, smooth consistency and the rice is tender. Be sure to stir frequently to prevent sticking.
Step 8
As the risotto thickens and the rice grains become tender, add the blanched and sliced squid. Simmer for a short while longer, allowing the flavors of the squid to meld beautifully with the risotto.
Step 9
For an extra creamy texture and richer, savory flavor, tear one slice of baby cheese into small pieces and stir it into the risotto. The cheese will melt, further thickening the risotto and adding a delightful richness.
Step 10
Your vibrant green Squid and Spinach Risotto is ready! While its color might seem unusual, its mild, savory taste and abundant nutrition are truly delightful. Highly recommended for adults and perfect as a baby food too, so be sure to try making it!
