Soy-Free Squid Ink Risotto
Elevate your dinner menu with this luxurious Soy-Free Squid Ink Risotto—a dramatic, jet-black dish that combines rich, briny flavors with the creamy texture of perfectly cooked Arborio rice. Crafted without soy products, this recipe uses warm fish stock, dry white wine, and a touch of squid ink to achieve its bold, ocean-inspired taste and striking color. Fresh garlic, onions, and a splash of lemon zest add brightness, while optional Parmesan cheese can provide extra indulgence for those who enjoy dairy. Ready in just 40 minutes, this elegant seafood risotto is ideal for entertaining or treating yourself to a restaurant-quality dish at home. Garnish with fresh parsley for a vibrant finish, and serve in warm bowls to savor every flavorful bite. Perfect for lovers of unique risotto recipes and squid ink dishes!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely diced Yellow onion
- 2 cloves, minced Garlic
- 0.5 cup Dry white wine
- 4 cups Fish stock
- 1 tablespoon Squid ink
- 1 teaspoon or to taste Salt
- 0.5 teaspoon or to taste Black pepper
- 0.5 cup (optional, omit for dairy-free) Grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Lemon zest
Instructions
In a medium saucepan, warm the fish stock over low heat. Keep it warm but not boiling as you prepare the risotto.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts.
Add the finely diced onion and sauté for about 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, making sure it doesn’t burn.
Add the Arborio rice to the pan, stirring well to coat the grains with the oil and butter mixture. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.
Pour in the dry white wine and stir constantly until the wine has been absorbed by the rice.
Begin adding the warm fish stock one ladle (approximately 1/2 cup) at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20 minutes, or until the rice is creamy and cooked to an al dente texture.
When the rice is nearly done, stir in the squid ink until fully incorporated, giving the dish its signature black color.
Season the risotto with salt and black pepper to taste. Stir in the remaining tablespoon of butter and, if desired, the grated Parmesan cheese for extra creaminess.
Remove the risotto from the heat and let it rest for 1-2 minutes. Stir in the fresh parsley and lemon zest just before serving.
Serve immediately in warm bowls, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 569 mg | 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.
