adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon risotto with calamari
Lemon risotto with calamari
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Curtis Stone's delectable risotto: a satisfying, flavorful delight for the whole family.
Ingredients:
  • 350.00 gm (350 grams) Brand Arborio Rice
  • 125.00 gm cup dry white wine (St Andrews chardonnay)
  • 20.00 ml lemon zest
  • 300g cleaned calamari tubes, from the deli, thinly sliced
  • 20.00 ml flat-leaf parsley, finely chopped
  • 62.50 ml Parmesan Cheese, shredded
  • 50g rocket (about 2 loosely packed cups)
  • 42.00 gm fresh lemon juice
  • 750.00 gm water
  • 510.00 gm Brand Real Chicken Stock
  • 5 garlic cloves, finely chopped
  • 1/2 medium brown onion, finely chopped (about 1/2 cup)
Instructions:
  • In a small heavy-based saucepan, combine water and stock. Heat over high heat until hot but not boiling. Cover to keep warm.
  • In a large non-stick frying pan, heat oil over medium heat. Cook garlic until golden brown, about 1 minute. Add onion and cook until softened, about 1 minute. Stir in rice and cook until well coated, about 1 minute. Pour in wine and stir constantly until most of it evaporates, about 1 minute. Mix in lemon zest.
  • Gradually pour in 1 cup of hot stock mixture into the rice, stirring continuously over a steady simmer until absorbed. Repeat this process, adding 1 cup of hot stock mixture at a time, stirring until each addition is almost absorbed before adding the next, for about 18 minutes until the rice is creamy with a slight bite.
  • Add the calamari and cook for 4 minutes until it turns opaque and tender, stirring occasionally. Take the pan off the heat, then mix in parsley and two-thirds of the parmesan. Fold in rocket and lemon juice, then season with salt to your liking.
  • Separate the risotto evenly among four wide serving bowls. Top with the remaining parmesan and a sprinkle of freshly ground black pepper before serving.

Similar Recipes