Nut-Free Squid Ink Risotto

Dive into the velvety embrace of our Nut-Free Squid Ink Risotto, a stunning seafood dish that combines luxurious flavors with a striking jet-black hue. Perfectly creamy Arborio rice is infused with the bold brininess of squid ink, balanced by dry white wine and savory chicken or seafood stock. Sautéed shallots and garlic build a delicate aromatic base, while a final touch of Parmesan and unsalted butter creates a luscious, glossy finish. This nut-free comfort food is quick to make, taking just 40 minutes from start to finish, and is perfect for an elegant dinner party or a romantic date night. Garnish with fresh parsley and a hint of lemon zest for a burst of brightness and serve this show-stopping risotto hot to impress every guest at your table! Keywords: Nut-Free Squid Ink Risotto, creamy risotto recipe, seafood risotto, elegant dinner ideas, nut-free seafood dish.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 medium Shallots
• 2 large Garlic cloves
• 0.5 cups Dry white wine
• 1 tablespoon Squid ink
• 4 cups Chicken or seafood stock
• 0.75 cups Parmesan cheese (grated)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)
• 1 teaspoon Lemon zest (optional, for serving)

Directions

Step 1

In a medium saucepan, heat the chicken or seafood stock over low heat and keep it warm throughout the cooking process.

Step 2

Peel and finely chop the shallots and garlic cloves. Set aside.

Step 3

In a large skillet or saucepan, heat the olive oil over medium heat. Add the shallots and sauté for 3–4 minutes, until softened and translucent.

Step 4

Add the garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.

Step 5

Stir in the Arborio rice, ensuring the grains are well coated in oil. Toast the rice for 2–3 minutes, stirring constantly until it becomes slightly translucent around the edges.

Step 6

Deglaze the pan with the white wine, stirring occasionally until most of the liquid has evaporated.

Step 7

Reduce the heat to medium-low. Begin adding the warm stock, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle, ensuring it cooks evenly. Repeat this process for about 20 minutes, until the rice is tender but still slightly firm (al dente) and creamy in consistency.

Step 8

Once the rice is almost fully cooked, stir in the squid ink until evenly distributed, creating a rich dark color. Cook for an additional 2 minutes.

Step 9

Remove the skillet from heat and stir in the butter, grated Parmesan cheese, salt, and black pepper until the risotto is glossy and well combined. Taste and adjust seasoning if needed.

Step 10

Serve the risotto immediately, garnished with fresh parsley and lemon zest, if desired.

Nutrition Facts

Serving size	1727 grams (1727.0g)

Amount per serving	% Daily Value*
Calories	1842

Total Fat 105.10g	135%
Saturated Fat 50.80g	254%
Polyunsaturated Fat 2.70g
Cholesterol 205mg	68%
Sodium 7360mg	320%
Total Carbohydrate 118.40g	43%
Dietary Fiber 4.50g	16%
Total Sugars 7.80g
Protein 83.90g	168%

Vitamin D 0IU	0%
Calcium 2103mg	162%
Iron 3mg	16%
Potassium 905mg	19%

*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: 53.9%

Protein: 19.1%

Carbs: 27.0%