Instructions

1. Sauté the calamari with the 1/2 tbs butter for one minute on each side. Then remove to a plate.
2. Use the same pan to cook the onion with the olive oil till it’s softened and then add the risotto to the onion.
3. Add the white wine to the mixture and cook it until the liquid evaporates.
4. Add the chicken broth gradually and stir ‏every time till you reach the desired texture.
5. Add the lemon, salt and pepper, calamari, thyme, butter ‏and sprinkle chopped parsley.
6. Stir and serve.