Lemon and Orange Risotto With Calamari & Zucchini

This recipe was born after I tried a pasta dish with orange.  Thinking of creating a risotto dish with orange then adding lemon came to mind. Citrus goes very well with seafood so pairing them with calamari came out a good combination and the subtle taste of zucchini gave a healthier touch.  This risotto reminds me of summer even if orange is not a summer fruit.  If you are using oranges, please be sure that they are not sour.  This is a refreshing dish especially with the addition of mint.

I have other two recipes using fresh orange juice in cooking rice and barley.  They are Orzotto (Barley) With Agretti,  Shrimp & Oranges and Orange Rice With Cinnamon and Chocolate.

Scroll down or click on this link to take you to She Knows, a site where I also develop recipes.  If you would like to see the list of recipes that I have developed for them, click on this link too.  Thank you and have a nice day!  

Lemon and Orange Risotto with Calamari and Zucchini

Serves 4

  • 1/2 onion, chopped finely
  • Extra-virgin olive oil
  • 10.5 ounces uncooked rice (types suitable for risotto are: vialone nano, carnaroli, arborio, etc.)
  • 1 cup white wine
  • 1 lemon
  • 1 orange
  • 32 ounces vegetable broth
  • 1 zucchini, julienned
  • 1 medium calamari, diced
  • 8 ounces mozzarella, diced
  • Salt
  • Pepper
  • 2 fresh mint leaves, chopped finely

  1. Over medium heat, saute the onions in a saucepan with extra-virgin olive oil.
  2. After 2 minutes, add the rice. Stir constantly to coat the rice with oil for about 3 minutes.
  3. Pour in the white wine. Stir and let the alcohol evaporate.
  4. Add the juice of 1/4 lemon and 1/2 orange.
  5. After about 3 minutes,  add 2 ladles of vegetable broth to the rice. Keep on adding vegetable broth as you cook the risotto every time the broth gets absorbed. Stir frequently to make sure that the rice doesn’t stick to the pan. The risotto should cook for about 18-20 minutes in total.
  6. While cooking the rice, get another saucepan. Over medium-high heat, saute the zucchini with extra-virgin olive oil until they are cooked through. Transfer them to a container.
  7. In the same saucepan, saute the calamari until cooked through, about 5 minutes.
  8. About 3 minutes before the end of cooking, add the calamari and zucchini to the risotto.
  9. When the risotto has reached a creamy consistency and the rice is cooked through but still slightly al dente, turn off the fire the add the zest of 1 lemon, zest of 1 orange and the mozzarella. Season with salt and pepper. Sprinkle with the mint. Garnish with mint or parsley.