Leave to steam for 5 minutes. Return to the
heat, add 250 ml of the stock and simmer
over low heat. Add the rest of the stock a
little at a time as the rice absorbs the liquid.
Continue adding just enough hot stock to
cover the rice. Heat the remaining olive oil
in a pan and fry the red onion and remaining garlic until soft. Add the calamari and
stir-fry until just done. Add the sun-dried
tomatoes, cherry tomatoes and spinach
and heat through.
Once the rice is done
(al dente) add the tomato mixture, butter
and Parmesan cheese and season with
salt and pepper.
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