If you are looking for a summer dish fresh and fragrant the recipe for mint peas risotto and squids is the one right for you! Many colors and flavors encased in a single dish: fresh and aromatic mint and lemon with its characteristic hint of citrus flavor, the calamari rings sauteed in pan to make a sauce that serve to flavour a creamy risotto with peas.
To achieve better pay attention to cook the squids shortly, if cooked too much will become gummy.
Bring to the table the flavors of summer with mint pea risotto and squids!

 

 

Ingredients:
leeks or onion 140 gr
calamari cleaned 300 g
broth 1 liter
peas 250 gr
lemons 1
mint 4-5 leaves chopped
Olive oil q.b.
salt q.b.
pepper q.b.
rice 250g arborio

preparation:
12 min

cooking time:
30 min

Serves:
4 people

Cut the squid into rings, then thinly sliced leeks and put half in a pan, add the olive oil and
fry on low heat, then pour a ladle of broth and continue cooking to soften the leeks, it will take
at least 5 minutes.

United at this point the rice, toast a few minutes and then pour in the white wine, continue cooking the risotto occasionally adding a ladle of broth.

In another pan, fry the remaining half of the leeks with a drizzle of olive oil, let it melt on low heat for 5 minutes then add the peas and continue cooking adding the broth a little at a time so the vegetables don’t dry, cook for 10-15 minutes and then taken 3-4 tablespoons of peas, transfer to a tall, narrow container and whisk it with the blender to obtain a homogeneous cream.

Prepare squids: cut the lemon bark (only the yellow) into strips and squeeze out the juice.

Saute squid rings with a drizzle of olive oil salt flavored with lemon juice and the lemon bark then incorporated peas and flavored with chopped mint.

Meanwhile, the rice will be cooked, season it with the cream of peas and stir to flavor then add the squid sauteed. Mix all ,while maintaining a very low heat and serve the risotto