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Leek and Pea Risotto with Grilled Calamari

Leek and Pea Risotto with Grilled Calamari Recipe

  • 6 cups chicken stock such as leftover-roast-chicken
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon fresh lemon juice
  • 1 scallion, thinly sliced
  • 2 medium leeks (white and pale green parts only), thinly sliced and
  • 1 1/4 cups Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup frozen peas
  • 2 tablespoons unsalted butter
  • 1/3 cup grated Parmigiano-Reggiano
  • 1 pound cleaned small squid, patted dry
  • Equipment: a large (2-burner) grill pan
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