- 1 onion
- 1 leek
- 2 carrots
- 1 garlic clove
- 1 vegetable stock cube
- A pinch of saffron powder
- A pot of butter
- A bag of risotto rice
- 2 large handfuls of baby kale
- A pack of squid
- 1 lemon
- 800ml hot water
- Sea salt
- Freshly ground pepper
- Measuring jug
- A couple of pans with lids
- Frying pan
Peel and finely chop the onion. Slice a cross into the top of the leek so you can open it out. Rinse out any dirt or grit. Slice the leek. Peel and dice the carrots. Peel and grate the garlic.
Fill the kettle and boil it. Crumble the stock cube into a pan. Add a pinch of saffron powder. Pour in 800ml hot water from the kettle. Stir to dissolve the stock cube. Keep warm over a very low heat.
Warm half the pot of butter in a medium pan. Add the onion, leek and carrots. Season with salt and pepper. Cook and stir over a medium heat for 5 mins till the veg start to soften.
Stir in the garlic and the risotto rice. Cook and stir for 2 mins. Add a splash of the saffron stock. Cook and stir over a low heat for a few mins till the stock is absorbed.
Add another splash of stock. Cook and stir a few times till it's absorbed. Add stock and stir till all your stock is added. It'll take around 30 mins.
Stir half the kale into the risotto so it just wilts. Taste and add more salt and pepper if you think it needs it. Pop on the lid and put to one side.
Slice the squid tubes into rings around ½ cm thick. Warm the rest of the butter in a frying pan. Add the squid tubes and tentacles. Fry over a medium-high heat for 3-4 mins till they're charred and have shrunk a little.
Ladle the risotto into two warm bowls. Top with the rest of the kale and the fried squid. Serve with lemon wedges for squeezing.