Calamari Garlic Lemon Risotto Recipe

Throw together this creamy seafood risotto for dinner this week. This simple risotto dish tastes best when served with an extra topping of fresh parmesan. Learn more about what is calamari and other delicious ways to cook it

Calamari Garlic Lemon Risotto Recipe

How To Make Calamari Garlic Lemon Risotto

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 5 cups vegetable broth, or clear seafood broth
  • cups short grain risotto rice, preferably arborio
  • 2 cups calamari, thinly sliced
  • ½ cup white wine
  • ¼ cup parmesan cheese, grated or powdered
  • 3 oz yellow onion, diced
  • 6 garlic cloves, minced
  • 4 tbsp olive oil, divided
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp unsalted butter

To serve:

  • parmesan cheese, grated or powdered
  • lemon wedges


  1. In a saucepan, heat your broth to a boil. Set it aside in a warm area.

  2. In a large skillet, heat 2 tablespoons of oil and sauté garlic and onion until translucent.

  3. Add the rice and lemon zest, then stir to coat.

  4. Adjust heat to medium-low. Pour warm broth mixture over rice, about ¼ cup at a time, stirring in between to allow the broth to absorb.

  5. Repeat and cook for roughly 15 minutes until all the broth has been absorbed by the rice while swelling in size.

  6. Add the parmesan then season with salt and pepper.

  7. On another skillet, heat up the remaining oil then cook your calamari. Saute briefly for 5 minutes.

  8. Add the white wine and lemon juice. Deglaze and reduce briefly.

  9. Adjust seasoning with salt or pepper to taste then add the butter.

  10. Toss the calamari into your risotto and serve with a garnish of parmesan cheese.


  • Sugar: 16g
  • :
  • Calcium: 524mg
  • Calories: 1356kcal
  • Carbohydrates: 50g
  • Cholesterol: 1150mg
  • Fat: 81g
  • Fiber: 3g
  • Iron: 5mg
  • Monounsaturated Fat: 46g
  • Polyunsaturated Fat: 9g
  • Potassium: 1513mg
  • Protein: 85g
  • Saturated Fat: 21g
  • Sodium: 5324mg
  • Trans Fat: 1g
  • Vitamin A: 3212IU
  • Vitamin C: 54mg
Nutrition Disclaimer
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