Vegetarian Squid Ink Risotto
Transform your dinner table with this exquisite Vegetarian Squid Ink Risotto, a flavorful twist on the classic Italian dish that’s perfect for plant-based food lovers. This recipe combines creamy Arborio rice with a rich, jet-black vegetarian squid ink made from cuttlefish-free algae or activated coconut charcoal, delivering drama and depth to every bite. Enhanced by sautéed shallots, garlic, dry white wine (optional), and finishings of butter and Parmesan cheese (or vegetarian alternatives), this dish boasts an irresistible blend of savory flavors and silky textures. With easy steps and indulgent results, it's ideal for impressing guests or elevating a weeknight dinner. Garnish with fresh parsley for a pop of color, and serve this striking risotto immediately for a visual and culinary masterpiece. Vegetarian elegance has never been more delicious!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Vegetarian squid ink (often made from cuttlefish-free algae or activated coconut charcoal)
- 2 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 3 Garlic cloves, finely minced
- 0.5 cups Dry white wine (optional, or substitute with vegetable stock if avoiding alcohol)
- 4 cups Vegetable stock, warmed
- 2 tablespoons Unsalted butter
- 0.5 cups Grated Parmesan cheese (or vegetarian alternative cheese)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Warm the vegetable stock in a saucepan over low heat and keep it at a gentle simmer throughout cooking.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes. Then stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the Arborio rice to the skillet and stir well to coat the grains in the olive oil and aromatics. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains are slightly translucent.
If using white wine, pour it into the skillet and cook, stirring frequently, until the liquid is mostly absorbed. If skipping wine, proceed directly to adding stock.
Begin adding the warm vegetable stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Maintain a gentle simmer throughout this process. This will take about 20 minutes in total.
When the rice is creamy and tender yet still slightly al dente, stir in the vegetarian squid ink. Mix well to incorporate the dark ink evenly throughout the risotto.
Remove the skillet from heat and stir in the butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and black pepper to taste.
Divide the risotto among serving plates or bowls. Garnish with fresh parsley, if desired, and serve immediately for best texture and flavor.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 5035 mg | 219% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.6 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 784 mg | 60% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1055 mg | 22% | |
*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.
