Low Sodium Squid Ink Risotto

Dive into the briny elegance of Low Sodium Squid Ink Risotto, a gourmet dish that brings the ocean to your table without compromising on heart-healthy ingredients. This visually stunning risotto features creamy Arborio rice infused with the dramatic black hue of squid ink, balanced by hints of fresh lemon zest and aromatic garlic. Using a warm, low-sodium chicken or vegetable stock, this recipe achieves a luxurious texture while keeping the sodium content in check. Topped with vibrant parsley and an optional sprinkle of Parmesan cheese, this dish is perfect for seafood lovers seeking a sophisticated, flavor-packed meal. Whether you're hosting a dinner party or treating yourself to a decadent evening, this easy-to-follow recipe will impress with every bite.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium (finely chopped) Yellow onion
• 2 minced Garlic cloves
• 1 cup Arborio rice
• 0.5 cup Dry white wine
• 4 cups (warmed) Low-sodium chicken or vegetable stock
• 2 teaspoons Squid ink
• 1 teaspoon Fresh lemon zest
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons (finely chopped) Fresh parsley
• 0.25 cup Grated Parmesan cheese (optional)

Directions

Step 1

Warm the low-sodium chicken or vegetable stock in a small saucepan over low heat and keep it warm as you cook the risotto.

Step 2

In a large, heavy-bottomed skillet, heat the olive oil and butter over medium heat until the butter has melted.

Step 3

Add the finely chopped yellow onion and cook for 2-3 minutes, stirring frequently, until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional minute, being careful not to let it brown.

Step 5

Add the Arborio rice to the skillet, stirring frequently to coat the grains in the oil and butter mixture. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.

Step 6

Pour in the white wine and cook, stirring, until the liquid has mostly evaporated.

Step 7

Begin adding the warm stock one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. This process should take about 20 minutes.

Step 8

In a small bowl, mix the squid ink with a tablespoon of warm stock and stir it into the risotto about halfway through the cooking process.

Step 9

Continue adding stock and stirring until the rice is cooked to an al dente texture, with a creamy consistency.

Step 10

Stir in the lemon zest, black pepper, and Parmesan cheese (if using). Taste and adjust seasoning if needed, keeping in mind it's a low-sodium recipe.

Step 11

Remove from heat and let the risotto rest for 2-3 minutes. Sprinkle the finely chopped parsley on top before serving.

Step 12

Serve immediately while warm and enjoy this luxurious low-sodium squid ink risotto!

Nutrition Facts

Serving size	(1529.9g)

Amount per serving	% Daily Value*
Calories	1188.1

Total Fat 71.5g	0%
Saturated Fat 29.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 109.6mg	0%
Sodium 1486.6mg	0%
Total Carbohydrate 80.2g	0%
Dietary Fiber 3.5g	0%
Total Sugars 6.2g
Protein 34.7g	0%

Vitamin D 0IU	0%
Calcium 775.7mg	0%
Iron 2.0mg	0%
Potassium 677.1mg	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: 58.3%

Protein: 12.6%

Carbs: 29.1%