Calamari Risotto with Peas and Ricotta Cheese

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Creamy risotto with cheese and calamariClassic risotto is one of my favorites and is equally loved by my family members. Today, I'm going to make a variant of this preparation consisting of delicious calamari and green peas. It's quite easy-to-make and is nutritious too. If you do not prefer calamari, you can replace it with tofu or broccoli. To get the best results, use the correct rice variant mentioned in the ingredients list. In fact, if you want to increase the number of servings, do not hesitate to add more cheese and your preferred veggies. This recipe is in itself a wholesome meal and can be consumed any time of the day. Let's get ready and prepare this cheesy, creamy and flavorful risotto preparation for our hungry taste buds.

Creamy risotto with cheese and calamari
Calamari Risotto with Peas and Ricotta Cheese

Creamy risotto with calamari

Relish this variant of classic risotto preparation consisting of flavored calamari chunks with fresh green peas and loads of delicious ricotta cheese.

Preparation Time: 25 minutes
Cooking time: 35 minutes
Servings: 6

  • 300 gm calamari (chopped)
  • 3 cups risotto rice
  • 1.5 liters chicken stock
  • 1/4 cup green peas (parboiled)
  • 4 garlic cloves (finely minced)
  • 1 medium white onion (finely minced)
  • 1/2 cup white wine
  • 50 gm butter
  • 1/2 cup ricotta cheese (crumbled)
  • 1/4 tsp fresh ground pepper
  • sea salt to taste
  • 80 gm Parmesan cheese (grated)
  • 3 tsp extra virgin olive oil
  • tender watercress lettuce (for garnish)


  1. Simmer chicken stock on a very low flame in a sauce pan.
  2. On other burner, place a nonstick sauce pan on a medium flame.
  3. Add olive oil and butter in it.
  4. Add finely minced onion and garlic once the butter melts completely.
  5. Saute till the minced onion turns translucent.
  6. Add washed risotto rice in the sauce pan and gently stir for a minute or two.
  7. Add white wine and stir continuously till it is reduced completely.
  8. Now start adding simmering chicken stock one ladle at a time.
  9. Stir continuously and put another ladle only when the previous one has been absorbed by the rice.
  10. As you add the last ladle of stock, simultaneously add calamari, parboiled green peas, grated Parmesan cheese, ground pepper and a pinch of sea salt.
  11. Cook and stir it for few minutes till the risotto reaches the right creamy consistency.
  12. Finally switch off the flame and add crumbled ricotta cheese.
  13. Stir once or twice and plate in a serving bowl.
  14. Garnish with tender watercress lettuce and serve immediately.


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