High Protein Squid Ink Risotto
Transform your dinner table into a bold culinary experience with our High Protein Squid Ink Risotto. This exquisite recipe takes traditional risotto to new heights with the addition of jet-black squid ink, delivering a dramatic visual appeal and briny depth of flavor. Packed with tender shrimp and squid, it's rich in protein and perfect for seafood lovers. Arborio rice is lovingly cooked with splashes of dry white wine and seafood stock, creating a creamy base infused with umami from freshly grated Parmesan and melted butter. The dish is finished with vibrant parsley and served alongside zesty lemon wedges for a fresh, citrusy touch. Ideal for impressing guests or treating yourself to restaurant-quality fare at home, this iconic Italian-inspired risotto is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 small, finely chopped shallots
- 3 cloves, minced garlic
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups fish or seafood stock
- 1 tablespoon squid ink
- 8 ounces, cleaned and cut into rings raw squid
- 8 ounces, peeled and deveined raw shrimp
- 0.5 cup, freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons, chopped fresh parsley
- to taste salt
- to taste black pepper
- for serving lemon wedges
Instructions
Heat the seafood stock in a medium saucepan over low heat and keep warm throughout the cooking process.
In a large, heavy-bottomed skillet or shallow saucepan, heat the olive oil over medium heat.
Add the finely chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the arborio rice and toast it for 1-2 minutes, ensuring each grain is coated with oil and slightly translucent around the edges.
Pour in the white wine and stir continuously until it is almost completely absorbed by the rice.
Start adding the warm seafood stock, one ladleful (roughly 1/2 cup) at a time, stirring often and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
In a small bowl, mix the squid ink with 2 tablespoons of the warm stock to dissolve, then stir it into the risotto about halfway through the cooking process.
When the rice is nearly cooked (still slightly al dente), heat a separate nonstick skillet over medium-high heat.
Add a teaspoon of olive oil to the separate skillet and cook the squid rings and shrimp for 1-2 minutes per side until just cooked through. Season lightly with salt and pepper.
Once the risotto reaches a creamy consistency and the rice is tender, turn off the heat and stir in the Parmesan cheese and unsalted butter for a rich finish. Adjust seasoning with salt and black pepper, as needed.
Gently fold the cooked squid and shrimp into the risotto, reserving a few pieces of seafood for garnish if desired.
Portion the risotto onto warm plates or shallow bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1216 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.
