eCook Meal
Fryer’s Cove Squid Risotto
with fresh chives
A coastal classic with a touch of elegance. Tender grilled squid crowns a bed of creamy risotto infused with tomato, chilli, and a splash of wine. Finished with a squeeze of lemon and a scattering of fresh chives, each bite is rich, bright, and beautifully balanced.
Serving guide
Choose your portion size.
SOME PREP
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water.
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Deglaze the pot with the wine and mix in the risotto rice. Reduce the heat to medium, add a ladleful of the stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of the stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix in a knob of butter (optional) and the crème fraîche. Remove from the heat and season.
GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and season.
DINNER IS READY
Make a bed of the risotto, top with the grilled squid, and drizzle over the lemon juice (to taste). Garnish with the chives and cheers, Chef!
SOME PREP
Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water.
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Deglaze the pot with the wine and mix in the risotto rice. Reduce the heat to medium, add a ladleful of the stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of the stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix in a knob of butter (optional) and the crème fraîche. Remove from the heat and season.
GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and season.
DINNER IS READY
Make a bed of the risotto, top with the grilled squid, and drizzle over the lemon juice (to taste). Garnish with the chives and cheers, Chef!
SOME PREP
Boil the kettle. Dilute the stock with 1.2L [1.6L]|#7DA0D7 of boiling water.
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and chilli flakes (to taste). Fry until fragrant, 2-3 minutes (shifting constantly). Deglaze the pot with the wine and mix in the risotto rice. Reduce the heat to medium, add a ladleful of the stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of the stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Mix in a knob of butter (optional) and the crème fraîche. Remove from the heat and season.
GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and season.
DINNER IS READY
Make a bed of the risotto, top with the grilled squid, and drizzle over the lemon juice (to taste). Garnish with the chives and cheers, Chef!
SOME PREP
Boil the kettle. Dilute the stock with 1.2L [1.6L]|#7DA0D7 of boiling water.
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and chilli flakes (to taste). Fry until fragrant, 2-3 minutes (shifting constantly). Deglaze the pot with the wine and mix in the risotto rice. Reduce the heat to medium, add a ladleful of the stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of the stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Mix in a knob of butter (optional) and the crème fraîche. Remove from the heat and season.
GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and season.
DINNER IS READY
Make a bed of the risotto, top with the grilled squid, and drizzle over the lemon juice (to taste). Garnish with the chives and cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.42
for 4 servings · R39.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Tomato Paste needs 125 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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White Wine needs 80 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 32% of packR14.40
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Squid Heads & Tubes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fryer’s Cove Squid Risotto?
The preparation time for Fryer’s Cove Squid Risotto with fresh chives is between 20 and 40 minutes.
What is the total time required to make Fryer’s Cove Squid Risotto with fresh chives?
The total time required to make Fryer’s Cove Squid Risotto with fresh chives is between 35 and 55 minutes.
How many servings does Fryer’s Cove Squid Risotto provide?
4 servings
What are the main ingredients in Fryer’s Cove Squid Risotto?
Chicken, Chicken Stock, Creme Fraiche, Dried Chilli Flakes, Fresh Chives, Lemon Juice, Onion, Onions, Risotto Rice, Squid Heads & Tubes, Tomato Paste, White Wine
What is the nutritional information of Fryer’s Cove Squid Risotto?
Calories: 656, Carbs: 95 grams, Fat: grams, Protein: 33 grams, Sugar: 14.3 grams, Salt: 1065 grams
How do I prepare Fryer’s Cove Squid Risotto?
DINNER IS READY: Make a bed of the risotto, top with the grilled squid, and drizzle over the lemon juice (to taste). Garnish with the chives and cheers, Chef! GRILLED SQUID: Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and season. RISOTTO BASE: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Deglaze the pot with the wine and mix in the risotto rice. Reduce the heat to medium, add a ladleful of the stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of the stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix in a knob of butter (optional) and the crème fraîche. Remove from the heat and season. SOME PREP: Boil the kettle. Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water.
What should be prepared from my kitchen to make Fryer’s Cove Squid Risotto?
Chicken, Chicken Stock, Creme Fraiche, Dried Chilli Flakes, Fresh Chives, Lemon Juice, Onion, Onions, Risotto Rice, Squid Heads & Tubes, Tomato Paste, White Wine
How many calories does Fryer’s Cove Squid Risotto have?
656 calories
How much fat content does Fryer’s Cove Squid Risotto have?
grams