5 cups vegetable broth, or clear seafood broth
1¾ cups short grain risotto rice, preferably arborio
2 cups calamari, thinly sliced
½ cup white wine
¼ cup parmesan cheese, grated or powdered
3 oz yellow onion, diced
6 garlic cloves, minced
4 tbsp olive oil, divided
2 tbsp lemon juice
1 tbsp lemon zest
1 tbsp unsalted butter
To serve:
parmesan cheese, grated or powdered
lemon wedges
In a saucepan, heat your broth to a boil. Set it aside in a warm area.
In a large skillet, heat 2 tablespoons of oil and sauté garlic and onion until translucent.
Add the rice and lemon zest, then stir to coat.
Adjust heat to medium-low. Pour warm broth mixture over rice, about ¼ cup at a time, stirring in between to allow the broth to absorb.
Repeat and cook for roughly 15 minutes until all the broth has been absorbed by the rice while swelling in size.
Add the parmesan then season with salt and pepper.
On another skillet, heat up the remaining oil then cook your calamari. Saute briefly for 5 minutes.
Add the white wine and lemon juice. Deglaze and reduce briefly.
Adjust seasoning with salt or pepper to taste then add the butter.
Toss the calamari into your risotto and serve with a garnish of parmesan cheese.
Sugar: 16g
:
Calcium: 524mg
Calories: 1356kcal
Carbohydrates: 50g
Cholesterol: 1150mg
Fat: 81g
Fiber: 3g
Iron: 5mg
Monounsaturated Fat: 46g
Polyunsaturated Fat: 9g
Potassium: 1513mg
Protein: 85g
Saturated Fat: 21g
Sodium: 5324mg
Trans Fat: 1g
Vitamin A: 3212IU
Vitamin C: 54mg
