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Leek and Pea Risotto with Grilled Calamari

 

.
27

Yield

4

servings

Prep

12

min

Cook

25

min

Ready

42

min

Trans-fat Free, Sugar-Free
 

Ingredients

1.4 l chicken broth
75 ml olive oil, extra-virgin
divided
5 ml lemon juice
fresh
1 each scallions, spring or green onions
thinly sliced
2 each leeks
medium size, white and pale green parts only, thinly sliced and washed
*
296 ml arborio (short-grain) rice
59 ml white wine
dry
*
118 ml peas, frozen
*
30 ml butter, unsalted
79 ml Parmesan cheese
453.6 g squid
cleaned small, patted dry

Directions

Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.

Whisk together 2 tablespoons oil, lemon juice, scallion, ¼ teaspoon salt, and ⅛ teaspoon pepper in a medium bowl to make vinaigrette.

Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.

Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute.

Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.

Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed.

Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes.

Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes.

Stir in butter and cheese, then remove from heat.

When last cup of stock has been added to risotto, heat grill pan over high heat until hot.

When risotto is done, season squid with ⅛ teaspoon salt and oil grill pan.

Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total.

Toss with enough lemon vinaigrette to coat.

Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 583g (20.6 oz)
Amount per Serving
Calories 80044% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 325mg 108%
Sodium 2048mg 85%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 7%
Sugars g
Protein 70g
Vitamin A 125% Vitamin C 15%
Calcium 18% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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