• 1
  • 2 12
    Vegetable Stock
  • 10
    Baby Squid, tentacles only
  • 2
    White Corn, kernels
  • 1
    Pancetta, cubed
  • 12
    Shallot, minced
  • 1
    Garlic, minced
  • 2
    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%


  1. Follow cooking instructions on Lundberg Organic Porcini Mushroom Risotto.
  2. 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.
  3. 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.
  4. Garnish with crispy squid, tomato, and sea salt to taste. Enjoy!

Products & Substitutions

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Product Organic Porcini Mushroom Risotto
Diet Gluten-Free
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