Photo: Lily Banse
Leek and Pea Risotto with Grilled Calamari
12 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
735
Calories
41g
Protein
30g
Fat
71g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups chicken stock such as leftover-roast-chicken
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fresh lemon juice
- 1 scallion, thinly sliced
- 2 medium leeks (white and pale green parts only), thinly sliced and
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 1/2 cup frozen peas
- 2 tablespoons unsalted butter
- 1/3 cup grated Parmigiano-Reggiano
- 1 pound cleaned small squid, patted dry
- Equipment: a large (2-burner) grill pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes