Vegetarian Squid Ink Risotto

Elevate your dinner table with this sophisticated Vegetarian Squid Ink Risotto—a stunning plant-based twist on the classic seafood dish. Made with creamy Arborio rice and rich vegetarian squid ink, sourced from cuttlefish-free alternatives like algae or activated coconut charcoal, this risotto boasts its signature striking black hue and velvety texture. Sautéed shallots, garlic, and a splash of dry white wine infuse the dish with aromatic depth, while warm vegetable stock ensures a lusciously creamy consistency. Finished with luxurious butter, vegetarian Parmesan cheese, and an optional sprinkle of fresh parsley, this recipe is the perfect fusion of elegance and sustainability. Serve it as an impressive main course or a stunning starter that’s sure to wow your guests. Ideal for vegetarians craving gourmet flair!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Vegetarian squid ink (often made from cuttlefish-free algae or activated coconut charcoal)
• 2 tablespoons Olive oil
• 2 medium Shallots, finely chopped
• 3 Garlic cloves, finely minced
• 0.5 cups Dry white wine (optional, or substitute with vegetable stock if avoiding alcohol)
• 4 cups Vegetable stock, warmed
• 2 tablespoons Unsalted butter
• 0.5 cups Grated Parmesan cheese (or vegetarian alternative cheese)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Warm the vegetable stock in a saucepan over low heat and keep it at a gentle simmer throughout cooking.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Then stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 3

Add the Arborio rice to the skillet and stir well to coat the grains in the olive oil and aromatics. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains are slightly translucent.

Step 4

If using white wine, pour it into the skillet and cook, stirring frequently, until the liquid is mostly absorbed. If skipping wine, proceed directly to adding stock.

Step 5

Begin adding the warm vegetable stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Maintain a gentle simmer throughout this process. This will take about 20 minutes in total.

Step 6

When the rice is creamy and tender yet still slightly al dente, stir in the vegetarian squid ink. Mix well to incorporate the dark ink evenly throughout the risotto.

Step 7

Remove the skillet from heat and stir in the butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and black pepper to taste.

Step 8

Divide the risotto among serving plates or bowls. Garnish with fresh parsley, if desired, and serve immediately for best texture and flavor.

Nutrition Facts

Serving size	(1641.0g)

Amount per serving	% Daily Value*
Calories	1563.9

Total Fat 86.8g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 109.6mg	0%
Sodium 6532.4mg	0%
Total Carbohydrate 117.5g	0%
Dietary Fiber 5.8g	0%
Total Sugars 11.1g
Protein 54.7g	0%

Vitamin D 47.6IU	0%
Calcium 1457.6mg	0%
Iron 3.9mg	0%
Potassium 1193.5mg	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: 53.1%

Protein: 14.9%

Carbs: 32.0%