Low Sodium Squid Ink Risotto
Dive into the rich, savory elegance of Low Sodium Squid Ink Risotto—an indulgent dish with a healthier twist. This recipe combines the velvety texture of Arborio rice with the striking, dramatic hue of squid ink, all while using low-sodium chicken or vegetable stock to cut back on salt without skimping on flavor. Enhanced with aromatic garlic, lemon zest for brightness, and the optional touch of Parmesan cheese, this risotto delivers a creamy, restaurant-quality experience right at home. Perfect for a dinner that feels decadent yet mindful, this dish is a true showstopper whether served solo or alongside seafood. Ready in just 40 minutes, it's an impressive choice for entertaining or treating yourself to something special.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 2 minced Garlic cloves
- 1 cup Arborio rice
- 0.5 cup Dry white wine
- 4 cups (warmed) Low-sodium chicken or vegetable stock
- 2 teaspoons Squid ink
- 1 teaspoon Fresh lemon zest
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons (finely chopped) Fresh parsley
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Warm the low-sodium chicken or vegetable stock in a small saucepan over low heat and keep it warm as you cook the risotto.
In a large, heavy-bottomed skillet, heat the olive oil and butter over medium heat until the butter has melted.
Add the finely chopped yellow onion and cook for 2-3 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let it brown.
Add the Arborio rice to the skillet, stirring frequently to coat the grains in the oil and butter mixture. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
Pour in the white wine and cook, stirring, until the liquid has mostly evaporated.
Begin adding the warm stock one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. This process should take about 20 minutes.
In a small bowl, mix the squid ink with a tablespoon of warm stock and stir it into the risotto about halfway through the cooking process.
Continue adding stock and stirring until the rice is cooked to an al dente texture, with a creamy consistency.
Stir in the lemon zest, black pepper, and Parmesan cheese (if using). Taste and adjust seasoning if needed, keeping in mind it's a low-sodium recipe.
Remove from heat and let the risotto rest for 2-3 minutes. Sprinkle the finely chopped parsley on top before serving.
Serve immediately while warm and enjoy this luxurious low-sodium squid ink risotto!
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 677 mg | 14% | |
*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.
