From Paolobertoncin's kitchen in Italy. 
Instant Squid Ink Risotto with Clams and Lemon Zest
Transform a packaged meal into a delicious seafood entrée you can make in 15 minutes—perfect for cooking on a boat or while camping.
Instant Squid Ink Risotto with Clams and Lemon Zest
Transform a packaged meal into a delicious seafood entrée you can make in 15 minutes—perfect for cooking on a boat or while camping.
Open in Cookpad AppSteps
- 1
Sauté the garlic and chili pepper. Add the amount of water specified on the risotto package. Near the end of cooking, add the clams if using jarred or frozen (if using fresh clams, steam them separately and add at the end).
- 2
Prepare the zest by thinly slicing the lemon peel. Chop the parsley and squeeze the lemon.
- 3
When the risotto is done, serve topped with lemon zest and lemon juice to taste (lime juice also works well).
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