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Active Time
45 min
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Total Time
45 min
Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.
Ingredients
Makes 4 servings
Step 1
Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
Step 2
Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 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.
Step 7
Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.
How would you rate Leek and Pea Risotto with Grilled Calamari?
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Reviews (13)
Back to TopGreat bright rissotto dish, also goes well with shrimp.
tqmagic
Boston
5/22/2018
MINE IS THE ONLY ACTUAL REVIEW: Other 11 reviews are complete substitutions. Made as written it is very good. Perhaps Americans dont like Calamari, fresh calamari, grilled until slightly crispy on the curly edges and served with the vinaigrette was delicious.
ju1244
New York, NY
4/9/2013
wow--they actually used parmigiano-reggiano on squid? sacrilege it really serves no purpose with delicate squid, peas and leeks
Anonymous
6/23/2011
I made this a vegetarian meal by making just the risotto, and using vegetable stock. I added a bit of lemon juice to the risotto at the end of cooking it to brighten the flavor a bit. The risotto was light and tasty, and we enjoyed it greatly. I loved the leeks in this and could have gladly used a third leek. It's really easy to make as well. Will make again!
Anonymous
fairfax, va
3/6/2010
I had leftover shrimp, so I used that. We don't have a grill pan--we have a grill. My husband and I loved it--it was delicate and green. Wish i had some fresh peas to put in it. Tastes like Spring. I might use a little less oil next time in the dressing.
slowry1
Lancaster,CA
4/26/2009
We loved this recipe. My husband is not a calamari fan so I substituted grilled shrimp and it was perfect.
oedipus51
chicago
3/31/2009
"Ok" overall. Plus side -- Calamari was very tender. Minus -- I would not recommend this recipe.
Anonymous
baltimore
3/30/2009
I made the recipe with the calamari. I had to buy frozen. I marinated the calamari in the vinaigrette before I grilled it. I grilled it longer than instructed and I sliced it, heated the vinaigrette before tossing the sliced calamari in it. I served it separately from the risotto and let people mix as they liked. My family loved it. It is a great spring meal.
dianafrank
allentown pa
3/29/2009
We made it. The risotto tasted better with diced zucchini than peas. The squid came out great too. I found the instructions poorly written.
SilverSurferC6
Toronto, Canada
3/28/2009
I made the risotto as described. Delicious. Made Sesame chicken to accompany and the combination was good! there were only three of us eating, so the leftover rice became fried rice balls the next day. Very good too. Arancini!
wwiltshire
Mississauga, ON
3/26/2009
Made the recipe as written. The risotto was a big hit, delicious, light, creamy and just the right amount of flavors. The squid felt like a non sequitur - it didn't go well with the risotto and wasn't that good on its own with the vinaigrette. I'm sure there are better ways to cook squid that would bring out the flavor and texture better than this, and a better complimentary side to go with squid. I would recommend cooking fish or another meat with the risotto.
chefsussy
Somerville, MA
3/25/2009
I thought that this was a very yummy risotto. I also did not make the grilled calamari. Perhaps I'll do that one day when I'm feeling more adventurous.
Anonymous
Baltimore
3/12/2009
This risotto is great! I didn't make it with the calamari, but just did a simple boneless chicken breast sauteed in some butter and olive oil with a bit of lemon to finish. The risotto as directed is perfect (I just used Swanson's broth, and can't wait to make it with my own stock).
Anonymous
Fort Lauderdale, FL
3/7/2009
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