Soy-Free Squid Ink Risotto

Dive into the depths of flavor with this Soy-Free Squid Ink Risotto, a strikingly sophisticated dish that’s as impressive as it is delicious. Perfect for seafood lovers, this recipe combines the creamy, velvety texture of classic risotto with the bold, briny essence of squid ink, creating a rich, jet-black masterpiece. Made with Arborio rice, aromatic garlic and onion, and fish stock, this dish brings the taste of the ocean to your table without a hint of soy. A splash of dry white wine enhances the complexity, while fresh parsley and a touch of zesty lemon brighten each bite. Whether you serve it as a main course or an elegant appetizer, this risotto is a visually stunning and flavor-packed experience that’s sure to wow your guests. Ready in just 40 minutes, it’s a gourmet meal perfect for special occasions or an indulgent evening at home.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 small, finely diced Yellow onion
• 2 cloves, minced Garlic
• 0.5 cup Dry white wine
• 4 cups Fish stock
• 1 tablespoon Squid ink
• 1 teaspoon or to taste Salt
• 0.5 teaspoon or to taste Black pepper
• 0.5 cup (optional, omit for dairy-free) Grated Parmesan cheese
• 2 tablespoons, chopped Fresh parsley
• 1 teaspoon Lemon zest

Directions

Step 1

In a medium saucepan, warm the fish stock over low heat. Keep it warm but not boiling as you prepare the risotto.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts.

Step 3

Add the finely diced onion and sauté for about 3-4 minutes, stirring frequently, until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 1 minute, making sure it doesn’t burn.

Step 5

Add the Arborio rice to the pan, stirring well to coat the grains with the oil and butter mixture. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.

Step 6

Pour in the dry white wine and stir constantly until the wine has been absorbed by the rice.

Step 7

Begin adding the warm fish stock one ladle (approximately 1/2 cup) at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes, or until the rice is creamy and cooked to an al dente texture.

Step 8

When the rice is nearly done, stir in the squid ink until fully incorporated, giving the dish its signature black color.

Step 9

Season the risotto with salt and black pepper to taste. Stir in the remaining tablespoon of butter and, if desired, the grated Parmesan cheese for extra creaminess.

Step 10

Remove the risotto from the heat and let it rest for 1-2 minutes. Stir in the fresh parsley and lemon zest just before serving.

Step 11

Serve immediately in warm bowls, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1481.9g)

Amount per serving	% Daily Value*
Calories	1186.7

Total Fat 68.9g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 182.0mg	0%
Sodium 4660.7mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 3.1g	0%
Total Sugars 4.5g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 599.5mg	0%
Iron 2.9mg	0%
Potassium 568.7mg	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: 55.8%

Protein: 18.8%

Carbs: 25.4%