Risotto al Nero

Risotto al Nero is a delicious and visually striking dish made with American rice and squid ink, delivering a unique flavor profile and a touch of elegance. This healthy version incorporates fresh seafood and vibrant vegetables to create a balanced meal that's both satisfying and nutritious.

Ingredients

• American Arborio rice - 150 grams
• Squid ink - 2 tablespoons
• Fresh squid, cleaned and sliced - 150 grams
• Shallot, finely chopped - 1 medium
• Garlic, minced - 2 cloves
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Dry white wine - 50 ml
• Cherry tomatoes, halved - 100 grams
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat, keeping it warm.
2. In a large pan, heat the olive oil over medium heat. Add the chopped shallot and garlic, sautéing until translucent.
3. Add the Arborio rice to the pan, stirring constantly for about 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook until it has mostly evaporated, stirring frequently.
5. Begin adding the warm vegetable broth one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.
6. After about 10 minutes of cooking, add the squid, cherry tomatoes, and squid ink to the rice. Stir well to combine.
7. Continue adding broth and stirring for another 10 minutes, or until the rice is al dente and creamy.
8. Remove from heat, season with salt and black pepper, and stir in chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from squid, promoting heart health.
• High in fiber from vegetables, aiding in digestion.

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