Gluten-Free Squid Ink Risotto

Dive into the sophisticated allure of Gluten-Free Squid Ink Risotto, a visually striking and deeply flavorful dish that’s perfect for impressing guests or elevating weeknight dining. This gluten-free recipe combines creamy Arborio rice with the briny richness of squid ink, creating an elegant black-hued masterpiece. Aromatic shallots, garlic, and a splash of dry white wine build a flavorful base, while warm seafood stock ensures the risotto achieves its signature velvety texture. Finish it with a sprinkle of fresh parsley and a squeeze of lemon for a burst of brightness that complements the dish’s savory depth. Whether you’re accommodating dietary needs or simply exploring bold flavors, this seafood-inspired risotto promises indulgence in every bite.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium, finely chopped Shallot
• 2 finely minced Garlic cloves
• 1 cup Arborio rice
• 0.5 cup Dry white wine
• 4 cups Gluten-free fish or seafood stock
• 3 teaspoons Squid ink
• 0.5 cup Grated Parmesan cheese (optional)
• 0 to taste Salt
• 0 to taste Freshly ground black pepper
• 2 tablespoons, finely chopped Fresh parsley
• 0 for garnish Lemon wedges

Directions

Step 1

In a medium saucepan, heat the gluten-free fish or seafood stock over low heat. Keep it warm but not boiling.

Step 2

In a large skillet or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and bubbling.

Step 3

Add the chopped shallot and sauté for 2-3 minutes until softened and translucent, stirring frequently.

Step 4

Add the minced garlic and sauté for another minute, being careful not to burn it.

Step 5

Stir in the Arborio rice, ensuring that each grain is coated with the oil and butter. Toast the rice for 1-2 minutes, stirring constantly.

Step 6

Deglaze the pan with the dry white wine and stir until most of the liquid has evaporated.

Step 7

Begin adding the warm stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb fully before adding the next ladle of stock.

Step 8

After about 20 minutes of adding stock and stirring, the rice should be creamy and slightly al dente. Stir in the squid ink, mixing thoroughly to distribute the rich black color evenly.

Step 9

If using, stir in the grated Parmesan cheese, and season the risotto with salt and freshly ground black pepper to taste.

Step 10

Once the risotto is creamy and fully cooked, remove it from heat and garnish with freshly chopped parsley.

Step 11

Serve immediately with lemon wedges on the side for an extra burst of brightness.

Nutrition Facts

Serving size	1536.8 grams (1536.8g)

Amount per serving	% Daily Value*
Calories	1427

Total Fat 88.10g	113%
Saturated Fat 40.00g	200%
Polyunsaturated Fat 2.70g
Cholesterol 157mg	52%
Sodium 6191mg	269%
Total Carbohydrate 79.60g	29%
Dietary Fiber 2.90g	10%
Total Sugars 4.70g
Protein 61.50g	123%

Vitamin D 0IU	0%
Calcium 1426mg	110%
Iron 2mg	13%
Potassium 559mg	12%

*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: 58.4%

Protein: 18.1%

Carbs: 23.5%