Dairy-Free Squid Ink Risotto

Dive into the deep, bold flavors of this Dairy-Free Squid Ink Risotto, a stunning seafood dish that’s as eye-catching as it is delicious. This elegant recipe swaps out traditional dairy-based ingredients, relying instead on the natural creaminess of Arborio rice and a splash of olive oil to achieve its velvety texture. Enhanced with aromatic shallots, garlic, and a hint of dry white wine, the risotto is brought to life with the dramatic black hue and briny essence of squid ink. Fresh lemon juice and parsley add a bright, zesty finish, while optional garnishes of tender squid rings elevate its gourmet appeal. Perfect for dinner parties or indulging in a Mediterranean-inspired weeknight meal, this gluten-free and dairy-free recipe strikes the perfect balance between sophistication and simplicity.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 2 tablespoons Olive oil
• 2 small Shallots
• 2 cloves Garlic
• 1 cup Dry white wine
• 4 cups Fish or vegetable stock
• 1 tablespoon Squid ink
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh parsley
• 4 ounces Cooked squid rings (optional, for garnish)

Directions

Step 1

In a medium saucepan, heat the fish or vegetable stock over low heat to keep it warm while making the risotto.

Step 2

Finely chop the shallots and garlic. Set aside.

Step 3

In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.

Step 4

Add the chopped shallots and garlic to the skillet, and cook for 2-3 minutes until softened but not browned.

Step 5

Stir in the Arborio rice, and cook it for 1 minute, ensuring it is well-coated with oil and lightly toasted.

Step 6

Pour in the dry white wine, and stir continuously until the wine is almost completely absorbed by the rice.

Step 7

Begin adding the warm stock, one ladleful (about 1/2 cup) at a time. Stir often and allow the stock to be almost completely absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is cooked al dente and the risotto has a creamy consistency.

Step 8

In the final 5 minutes of cooking, stir in the squid ink, salt, and black pepper. Mix thoroughly to evenly distribute the squid ink, which will color the risotto a rich black.

Step 9

Once the risotto is done, stir in the lemon juice and fresh parsley for a bright, fresh flavor.

Step 10

Optional: Top each serving with cooked squid rings as a garnish.

Step 11

Serve immediately while the risotto is hot and creamy.

Nutrition Facts

Serving size	(1645.0g)

Amount per serving	% Daily Value*
Calories	941.3

Total Fat 31.3g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 253.5mg	0%
Sodium 3713.6mg	0%
Total Carbohydrate 90.7g	0%
Dietary Fiber 4.5g	0%
Total Sugars 12.5g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 148.3mg	0%
Iron 3.5mg	0%
Potassium 1211.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 16.0%

Carbs: 47.3%