Mediterranean Diet Squid Ink Risotto

Dive into the bold and sophisticated flavors of the Mediterranean with this stunning Squid Ink Risotto, a dish that exudes elegance and coastal charm. Made with creamy arborio rice, flavorful seafood stock, and the dramatic intensity of squid ink, this recipe creates a visually striking jet-black risotto that's as delicious as it is eye-catching. Tender pieces of perfectly cooked squid add a fresh, ocean-inspired touch, while a splash of lemon juice and a sprinkle of parsley bring a bright, herbaceous balance to the dish. Perfect for dinner parties or date nights, this Mediterranean diet-friendly recipe is a celebration of gourmet ingredients and simple techniques, ready to impress in under an hour. Serve with a drizzle of high-quality olive oil for the ultimate finishing touch.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 2 medium, finely chopped shallot
• 2 cloves, minced garlic
• 1 cup arborio rice
• 0.5 cup dry white wine
• 4 cups fish or seafood stock
• 2 teaspoons squid ink
• 0.5 pound squid (cleaned, tubes and tentacles)
• 1 tablespoon lemon juice
• 2 tablespoons, chopped fresh parsley
• 0 to taste sea salt
• 0 to taste black pepper

Directions

Step 1

Heat the seafood stock in a saucepan over low heat and keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the chopped shallots and cook for 2-3 minutes, stirring frequently, until softened but not browned. Add the minced garlic and cook for another 30 seconds, until fragrant.

Step 4

Add the arborio rice to the pan and stir to coat it in the oil, toasting the rice lightly for 1-2 minutes.

Step 5

Pour in the dry white wine and stir until it is mostly absorbed by the rice.

Step 6

Start adding the warm seafood stock one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and cooked al dente.

Step 7

While the risotto is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the squid and cook for 2-3 minutes, until just tender. Season with a pinch of sea salt and black pepper, then remove from heat and set aside.

Step 8

Once the risotto is nearly done, stir in the squid ink and mix well until the rice turns a rich dark color. Taste and adjust seasoning with salt and pepper as needed.

Step 9

Stir in a splash of lemon juice and half of the chopped parsley for added brightness.

Step 10

Fold in the cooked squid or serve it as a topping for the risotto.

Step 11

Garnish with the remaining parsley and serve immediately, drizzling with a bit of extra virgin olive oil if desired.

Nutrition Facts

Serving size	(1672.9g)

Amount per serving	% Daily Value*
Calories	1086.0

Total Fat 48.0g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 548.4mg	0%
Sodium 4447.9mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 4.2g	0%
Total Sugars 8.2g
Protein 51.8g	0%

Vitamin D 0IU	0%
Calcium 204.5mg	0%
Iron 4.8mg	0%
Potassium 1233.9mg	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: 43.3%

Protein: 20.8%

Carbs: 35.9%