Black Risotto with Cuttlefish

1 Reviews
100% would make this recipe again

Black risotto, amazing and exquisite.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 20 min
420 calories/serving

Ingredients

1 tbsp olive oil 15 mL
1 shallots, finely chopped 40 g
1 clove garlic, finely chopped
200 g cuttlefish, or squid, cleaned and rinsed
4 tbsp Italian parsley, fresh, chopped 20 g
3/4 cup arborio rice 150 g
1/4 cup white wine 65 mL
1/4 cup strained tomatoes 65 g
1 pack squid ink 4 g
1 1/4 cup fish stock (fumet), or vegetable broth, hot 310 mL
ground pepper to taste [optional]
4 tsp Parmesan cheese, grated 4 g

Before you start

Squid ink in sachets or small jars can be found in Italian grocery stores, or in the best fishmongers.

A pressure-cooker will reduce the risotto cooking time to 7 min.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a skillet or saucepan. Sauté the shallot and garlic 2-3 min, until translucent. Add the cuttlefish and half of the parsley. Cook 2 min, with constant stirring. Add the rice and cook 1-2 min, with stirring, until the rice grains are well toasted and translucent.
  2. Deglaze with wine. Stir in the tomatoes and ink. Cook the risotto, using the warmed fish stock, until the rice is creamy but still al dente.
  3. Remove the risotto pan from the heat and let stand for 2 min. Add the grated parmesan and remaining parsley. Season pepper to taste then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (490 g)

Amount

% Daily Value

Calories

420

Fat

8 g

12 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

160 mg

Sodium

960 mg

40 %

Carbohydrate

56 g

19 %

Fibre

1 g

5 %

Sugars

1 g

Net Carbs

55 g

Protein

32 g

Vitamin A

32 %

Vitamin C

32 %

Calcium

18 %

Iron

64 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K, Zinc
Good source of  :
Calcium, Folacin, Manganese, Pantothenic Acid, Vitamin B6, Vitamin C
Source of  :
Vitamin B1, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 3
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.