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2 1⁄2cupsVegetable Stock
10Baby Squid, tentacles only
2cupsWhite Corn, kernels
Tomato, finely diced, for garnish
Sea Salt, to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 13g||17%|
|Saturated Fat: 5g|
|Trans Fat: 0g|
|Total Carbohydrate: 53g||19%|
|Dietary Fiber: 4g||14%|
- 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!