Mediterranean Green Risotto with Calamari | Healthy Chef Recipes

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RECIPE

• COOKING: [CASEROLE POT] — DISCOVER the perfect heat retention needed to toast your arborio rice and slowly release the starches for a creamy texture. https://amzn.to/40ZLBJ6

• PREP: [IMMERSION HAND BLENDER] — DISCOVER the secret to transforming fresh spinach and herbs into the vibrant green base that gives this risotto its striking color. https://amzn.to/4caNsRB

• COOKING: [NON-STICK SKILLET] — DISCOVER the high heat required to flash-sear the calamari and prawns, ensuring they stay tender and succulent. https://amzn.to/4dLPGYS

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DETAILS:

• PREP TIME: 20 minutes

• COOK TIME: 30 minutes

• TOTAL TIME: 50 minutes

• SERVINGS: 2-3 hearty portions

• DIFFICULTY: moderate

• PAIRING SUGGESTION: pair with a crisp, dry italian white wine like pinot grigio or vermentino.

INGREDIENTS:

• FOR THE RISOTTO BASE:

• 200g arborio rice

• 1 medium white onion, finely diced

• 1 clove garlic, minced

• 60ml dry white wine

• 700-800ml hot vegetable or seafood stock

• 30g unsalted butter

• 50g grated parmesan cheese

• salt and freshly ground black pepper to taste

• olive oil

• FOR THE GREEN PUREE:

• 100g fresh baby spinach or rocket (arugula)

• 30g fresh herbs (e.g., basil, parsley, or thyme)

• 1 tbsp olive oil

• FOR THE TOPPING:

• 100g clean calamari tubes, scored with cross-hatch cuts

• 100g large raw shrimp (peeled and deveined)

• 50g bacon or pancetta lardons

• a squeeze of lemon juice

• small garnish of microgreens or purple borage flowers

• extra parmesan for shaving

RECIPE:

• STEP 1: to make the green purée, briefly blanch the spinach/rocket in boiling water for 30 seconds, then immediately plunge into an ice bath to lock in the color. drain well, squeeze out excess moisture, and blend with the fresh herbs and 1 tbsp olive oil until smooth. set aside.

• STEP 2: in a separate small pan, cook the bacon lardons over medium heat until they are perfectly crispy and the fat is rendered. remove the bacon with a slotted spoon and drain on paper towels, keeping the rendered fat in the pan for the seafood.

• STEP 3: heat a tablespoon of olive oil in a large, wide pan. add the onion and cook gently until softened and translucent, about 5 minutes. add the garlic and cook for another minute.

• STEP 4: add the arborio rice to the pan and stir constantly for 1-2 minutes until the edges of the grains become translucent. this toasting step is crucial for flavor and texture.

• STEP 5: pour in the white wine and stir until it is completely absorbed.

• STEP 6: begin adding the hot stock one ladleful at a time, stirring continuously. allow each ladleful to be absorbed before adding the next. continue this process until the rice is al dente and the texture is creamy (about 18-20 minutes). you may not need all the stock.

• STEP 7: while the risotto finishes, heat the bacon fat pan over medium-high heat. season the calamari tubes and shrimp with salt and pepper, then sear them quickly until just cooked through and lightly charred. calamari will take about 1-2 minutes per side; shrimp about 1 minute per side. do not overcook. finish with a squeeze of lemon.

• STEP 8: once the risotto is cooked, remove the pan from the heat. stir in the prepared green purée, the butter, and the grated parmesan. cover and let it rest for 2 minutes before stirring again for maximum creaminess. season with salt and pepper to taste.

• STEP 9: to serve, portion the creamy green risotto into warm bowls. arrange the grilled calamari and shrimp on top, then sprinkle generously with the crispy bacon. garnish with microgreens or borage flowers and a final dusting of parmesan shavings.