Leek and Pea Risotto with Grilled Calamari

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant leek and pea risotto with grilled calamari offers a sophisticated twist on a classic Italian comfort dish. By combining the sweetness of tender garden peas and softened leeks with the smoky, charred flavour of quick-fired squid, it creates a wonderful balance of textures. The rice is slowly simmered in a rich chicken stock until perfectly creamy, providing a luxurious base for the fresh seafood topping. It is a vibrant, seasonal meal that brings a touch of coastal Mediterranean dining to your kitchen table.

As a high-protein option, this dish is an excellent choice for those seeking a nutritious yet satisfying dinner that doesn't feel heavy. Using shop-bought or leftover roast chicken stock adds a deep, savoury foundation to the arborio rice, while the zesty lemon and spring onion vinaigrette cuts through the richness of the Parmesan. Serve it immediately while the calamari is tender and the risotto is at its most velvety for the best possible experience.

Ingredients for Leek and Pea Risotto with Grilled Calamari

1450ml chicken stock such as leftover-roast-chicken stock
80 מ"ל שמן זית כתית מעולה, מחולק
1 כפית מיץ לימון טרי
1 בצל ירוק, פרוס דק
2 medium leeks (white and pale green parts only), thinly sliced and washed
300ml Arborio rice
60 מ"ל יין לבן יבש
120ml frozen peas
2 כפות חמאה ללא מלח
80g grated Parmigiano-Reggiano
450g cleaned small squid, patted dry
ציוד: מחבת גריל גדולה (2 מבערים)

How to make Leek and Pea Risotto with Grilled Calamari

Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.

Whisk together 2 tablespoons oil, lemon juice, spring onion, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl to make vinaigrette.

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.

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.

Add 240ml hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 240ml at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 240ml 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.

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 teaspoons 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.

Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.