Start by making a vegetable broth with the onion, carrot, and celery.

Wash and dry the lemons. Grate the zest using a grater and set aside.

Wash and slice the squid tentacles into rings and set aside.

Wash and core the tomatoes, dice them, and set aside.

In a large skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the sliced squid tentacles and cook for about 10 minutes.

After this time, pour in the white wine, let it evaporate, then add enough vegetable broth to cover the tentacles and cook.

Once the broth has been absorbed, add the rice and toast it for a few minutes.

Add the diced tomatoes and mix well.

Begin cooking the rice, adding the vegetable broth a little at a time as it cooks.

In the last few minutes, turn off the heat, move the skillet off the burner, and add the butter, finely chopped parsley, grated lemon zest, and stir until creamy.

Plate and serve with black pepper and more grated lemon zest.