How To Make Octopus Risotto
Creamy risotto with tender octopus pieces and fresh herbs.
Serves:
Ingredients
- 1lb octopus, cleaned and chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- 4 cups seafood or vegetable stock
- ½ cup white wine
- ½ cup parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
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Heat the olive oil in a large pot over medium heat.
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Add the onion and garlic and sauté for 3 minutes until softened.
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Add the rice and stir for 2 minutes until coated with oil.
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Add the white wine and stir until the wine has been absorbed by the rice.
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Add the stock, 1 ladle at a time, stirring constantly until the stock has been absorbed and the rice is al dente. This should take around 20-25 minutes.
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In another pan, heat the butter over medium heat and add the chopped octopus.
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Cook for 5-7 minutes until the octopus is tender.
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Once the rice is cooked, add the parmesan cheese and stir to combine.
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Serve the risotto topped with the cooked octopus, chopped parsley, salt, and pepper.
Nutrition
- Calories : 498kcal
- Total Fat : 17g
- Saturated Fat : 7g
- Cholesterol : 72mg
- Sodium : 957mg
- Total Carbohydrates : 61g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 22g
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