Leek and Pea Risotto with Grilled Calamari

Leek and Pea Risotto with Grilled Calamari
Photo by Romulo Yanes


  • 1 teaspoon fresh lemon juice
  • ½ cup frozen peas
  • a large (2-burner) grill pan
  • 6 cups chicken stock such as leftover-roast-chicken stock
  • 2 tablespoons unsalted butter
  • 1/3 cup grated Parmigiano-Reggiano
  • 1 pound cleaned small squid, patted dry
  • + 5 more ingredients
    • 1 scallion
    • 5 tablespoons extra-virgin olive oil
    • 1 ¼ cups Arborio rice
    • ¼ cup dry white wine
    • 2 medium leeks (white and pale green parts only)

Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer. Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette. Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirrin...

View full recipe at Epicurious


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