Pea and squid risotto with mint

By the GetYourMacros team · 31 August 2026

A fresh and spring-like risotto where the sweetness of peas meets tender squid and aromatic mint.

• Time 25 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens shellfish

Ingredients (1 serving)

• 70 g White rice
• 120 g Squid
• 100 g Frozen peas
• Fresh mint to taste
• 10 ml Extra virgin olive oil
• Vegetable stock cubes to taste
• 30 g Onion

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Prepare the vegetable stock by dissolving the cube in 500ml of boiling water.
2. Finely chop the onion and soften it in a pan with half the oil and a splash of water.
3. Add the rice and toast it for 2 minutes until translucent.
4. Add the peas and start adding the stock one ladle at a time, stirring often.
5. Halfway through cooking (about 8 minutes), add the squid cut into small rings.
6. Continue adding stock until the rice is cooked but still firm (al dente).
7. Turn off the heat, stir in the remaining oil and the chopped fresh mint.
8. Let it rest for one minute before serving.

Tips

• Cut the squid into very small pieces so they cook quickly and stay tender.
• For extra creaminess, blend a spoonful of the peas with a little stock before adding them.

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