Mint pea and calamari risotto

By GialloZafferano · 50 min

Ingredients

Instructions

1. Clean the squid if whole: separate the head and pull out the internal cartilage, rinse under running water, and remove the skin and fins.
2. Cut the squid into rings. Thinly slice the leek, put half in a saucepan with olive oil and soften it over low heat, then add a ladle of vegetable broth and cook for at least 5 minutes until soft.
3. Add the rice and toast it for a few minutes, then deglaze with the white wine. Keep cooking the risotto, adding a ladle of broth from time to time.
4. In another pan, soften the remaining leek in a drizzle of olive oil over low heat for 5 minutes. Add the peas and cook for 10–15 minutes, adding broth little by little so the vegetables don't dry out.
5. Take 3–4 tablespoons of peas and blend them in a tall narrow container with an immersion blender until smooth and creamy.
6. Meanwhile, cut the lemon zest into strips and squeeze out the juice.
7. Sauté the squid rings in a pan with a drizzle of olive oil and a pinch of salt. Flavour with lemon juice and zest.
8. Add the remaining peas to the squid pan and flavour with chopped mint.
9. When the risotto is cooked, stir in the pea cream and mix well.
10. Add the sautéed squid, stir, keep the heat very low, and serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

LemonRicePeaLeekSquid