Octopus Risotto Recipe

Octopus Risotto Recipe

How To Make Octopus Risotto

Creamy risotto with tender octopus pieces and fresh herbs.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • 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


  1. Heat the olive oil in a large pot over medium heat.

  2. Add the onion and garlic and sauté for 3 minutes until softened.

  3. Add the rice and stir for 2 minutes until coated with oil.

  4. Add the white wine and stir until the wine has been absorbed by the rice.

  5. 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.

  6. In another pan, heat the butter over medium heat and add the chopped octopus.

  7. Cook for 5-7 minutes until the octopus is tender.

  8. Once the rice is cooked, add the parmesan cheese and stir to combine.

  9. Serve the risotto topped with the cooked octopus, chopped parsley, salt, and pepper.


  • 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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