Dairy-Free Squid Ink Risotto
Dive into the depths of bold, ocean-inspired flavor with this Dairy-Free Squid Ink Risotto, a stunning dish that turns an Italian classic into a visually striking centerpiece. This decadent yet approachable recipe is fully dairy-free, relying on the natural creaminess of Arborio rice and the rich, briny essence of squid ink for a luxurious texture and taste. Enhanced with aromatic garlic, shallots, dry white wine, and a warm fish or vegetable stock, each spoonful offers layers of savory complexity. A touch of fresh lemon juice and parsley brightens the dish perfectly, while optional squid rings elevate its presentation. Ready in just 45 minutes, this dramatic black risotto is ideal for dinner parties, date nights, or anyone craving high-end cuisine at home, all without dairy.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 tablespoons Olive oil
- 2 small Shallots
- 2 cloves Garlic
- 1 cup Dry white wine
- 4 cups Fish or vegetable stock
- 1 tablespoon Squid ink
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
- 4 ounces Cooked squid rings (optional, for garnish)
Instructions
In a medium saucepan, heat the fish or vegetable stock over low heat to keep it warm while making the risotto.
Finely chop the shallots and garlic. Set aside.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.
Add the chopped shallots and garlic to the skillet, and cook for 2-3 minutes until softened but not browned.
Stir in the Arborio rice, and cook it for 1 minute, ensuring it is well-coated with oil and lightly toasted.
Pour in the dry white wine, and stir continuously until the wine is almost completely absorbed by the rice.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time. Stir often and allow the stock to be almost completely absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is cooked al dente and the risotto has a creamy consistency.
In the final 5 minutes of cooking, stir in the squid ink, salt, and black pepper. Mix thoroughly to evenly distribute the squid ink, which will color the risotto a rich black.
Once the risotto is done, stir in the lemon juice and fresh parsley for a bright, fresh flavor.
Optional: Top each serving with cooked squid rings as a garnish.
Serve immediately while the risotto is hot and creamy.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 254 mg | 84% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 12.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1211 mg | 26% | |
*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.
