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Pea and Marjoram Risotto with Chargrilled Baby Squid

A creamy Italian risotto featuring fresh peas and marjoram, topped with tender, lemon-dressed chargrilled baby squid.

DinnerSeafoodMain CourseSquidRisotto
Estimated Nutrition
Calories
633.6
kcal / serving
2534.2 kcal total
Carbs
59.1g
per serving
236.4 g total
Fat
25.6g
per serving
102.4 g total
Protein
29.6g
per serving
118.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
2
tbsp
Mascarpone
25
g
Parmesan Cheese
grated
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
250
g
Arborio Rice
or other Italian risotto rice
Liquids
150
ml
White Wine
dry
1
l
Chicken Stock
NutsSeeds
1
clove
Garlic
peeled, finely chopped
2
tbsp
Marjoram
finely chopped fresh leaves
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
tbsp
Parsley
chopped fresh flatleaf
OilsFats
2
tbsp
Olive Oil
Seafood
400
g
Baby Squid
cleaned
Vegetables
1
piece
Onion
peeled, finely chopped
175
g
Peas
fresh, out of their pods

Method

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