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Tuesday, February 12, 2013

Curtis Stone's Lemon Risotto With Calamari, Toasted Garlic And Rocket

I love food.  Hi, my name is Rhiannon and I'm a food-aholic.

A couple of posts on this blog have been dedicated to recipes that I find, not only easy to make, but also incredibly tasty.  This one is no different.

Compliments of Australian celebrity chef, Curtis Stone, I present Lemon Risotto with Calamari, Toasted Garlic and Rocket.


  • 3 cups water
  • 2 cups Coles Brand Real Chicken Stock
  • 2 tbsp olive oil
  • 5 cloves garlic, finely chopped
  • 1/2 medium brown onion, finely chopped (about 1/2 cup)
  • 1 3/4 cups (350g) Coles Brand Arborio Rice
  • 1/2 cup dry white wine (St Andrews Chardonnay)
  • 1 tbsp lemon zest
  • 300g cleaned calamari tubes, from the deli, thinly sliced
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1/4 cup Coles Brand Australian Parmesan Cheese Shredded
  • 50g rocket (about 2 loosely packed cups)
  • 2 tbsp fresh lemon juice

Preparation method

In a small heavy-based saucepan, combine water and stock. Heat stock mixture over high heat until hot but not boiling. Cover and keep warm.

Heat a large heavy non-stick high-sided frying pan over medium heat. Add oil, then add the garlic and cook for 1 min, or until golden brown. Add onion and cook for about 1 min, or until softened. Add rice and stir for 1 min, or until well coated. Add the wine and stir constantly for 1 min, or until most of the wine has evaporated. Stir in the lemon zest.

Add 1 cup hot stock mixture to rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, until it is absorbed. Continue adding hot stock mixture, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for 18 mins, or until rice is al dente and creamy.

Stir in the calamari and cook, stirring, for 4 mins, or until opaque and tender. Remove pan from heat and stir in parsley and two-thirds of the parmesan. Stir in rocket and lemon juice. Season to taste with salt.

Divide risotto between four wide serving bowls. Garnish with remaining parmesan and freshly ground black pepper and serve.

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