Prawn Risotto

As shown on recipe



  • 1 lb cleaned squid
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh oregano, or to taste
  • 1/2 teaspoon chopped fresh rosemary
  • Pinch of dried hot red pepper flakes
  • 4 garlic cloves, minced
  • 5 1/2 cups fish stock, or 2 (8-oz) bottles
  • clam juice mixed with 3 cups water
  • 1 1/4 cups Arborio rice (8 oz)
  • 1 cup dry white wine
  • 3/4 cup fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice, or to taste
  • Accompaniment: lemon wedges

Actual Cooking



  • Swapped squid for prawns
  • Excluded red pepper flakes
  • Adding white wine to risotto helped bring an amazing taste
  • May have overcooked the prawns a little
  • Could have done with a supplementary salad



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