Entrees Gluten-Free

Sweet Corn Risotto With Pancetta & Crispy Calamari

For a shortcut to delicious, start with our 20-minute risotto and add your favorite fixings—like sweet corn, pancetta, and calamari! It’s quick, easy & endlessly customizable.

Minutes

Servings

cup

400

Calories

Ingredients

1

box

Organic Porcini Mushroom Risotto suggested substitutions
2 ¹⁄₂

cups

Vegetable Stock
10

Baby Squid, tentacles only
2

cups

White Corn, kernels
1

cups

Pancetta, cubed
¹⁄₂

cups

Shallot, minced
1

tbsp

Garlic, minced
2

tsp

Olive Oil
Tomato, finely diced, for garnish
Sea Salt, to taste

Nutrition Facts

Serving Size: 1 cup

Serves: 6

Amount Per Serving
Calories:		400
% Daily Value*
Total Fat: 13g		17%
	Saturated Fat: 5g
	Trans Fat: 0g
Cholesterol: 105mg		35%
Sodium: 1280mg		56%
Total Carbohydrate: 53g		19%
	Dietary Fiber: 4g	14%
	Sugars: 7g	14%
Protein: 17g		34%

Instructions

Follow cooking instructions on Lundberg Organic Porcini Mushroom Risotto.
To a large sauté pan on medium heat, add pancetta and sauté for 10 minutes. Add corn and shallots. Sauté for 5 minutes. Add garlic and sauté for an additional 3 minutes. Season with sea salt to taste, add to the risotto, and stir to fully incorporate.
In a large sauté pan on medium high heat, add oil and baby squid tentacles. Sauté for 3-4 minutes or until crispy. Set aside.
Garnish with crispy squid, tomato, and sea salt to taste. Enjoy!