Step 1

In a small heavy-based saucepan, combine water and stock. Heat stock mixture over high heat until hot but not boiling. Cover and keep warm.

Step 2

Heat a large heavy non-stick high-sided frying pan over medium heat. Add oil, then add the garlic and cook for 1 min, or until golden brown. Add onion and cook for about 1 min, or until softened. Add rice and stir for 1 min, or until well coated. Add the wine and stir constantly for 1 min, or until most of the wine has evaporated. Stir in the lemon zest.

Step 3

Add 1 cup hot stock mixture to rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, until it is absorbed. Continue adding hot stock mixture, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for 18 mins, or until rice is al dente and creamy.

Step 4

Stir in the calamari and cook, stirring, for 4 mins, or until opaque and tender. Remove pan from heat and stir in parsley and two-thirds of the parmesan. Stir in rocket and lemon juice. Season to taste with salt.

Step 5

Divide risotto between four wide serving bowls. Garnish with remaining parmesan and freshly ground black pepper and serve.