Squid, tomato and rocket risotto

Method

1. Get all your ingredients ready. Heat the olive oil and half the butter in a wide, non-stick pan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until softened. Stir in the saffron until it begins to release its colour, then add the rice. Stir for 1 minute to coat in the butter, then pour in the wine and bubble until absorbed.
2. Meanwhile, put the vegetable or chicken stock in a small saucepan and keep at a low simmer. Add a ladleful to the rice, stirring until absorbed. Continue adding the stock – 1 ladleful at a time, stirring frequently and making sure it is absorbed before adding the next ladleful – until the rice is al dente. This will take about 20 minutes. You might not need all the stock.
3. Stir in the remaining butter, cover with the lid and set aside for 2 minutes.
4. Fry the squid in a hot, oiled frying pan for 2-3 minutes, until cooked. Stir into the risotto, along with the cherry tomatoes and a handful of rocket.
5. Serve with lemon wedges.