Riso con le Seppie

Riso con le Seppie is a delightful Italian seafood dish that combines the rich flavors of cuttlefish with the comforting texture of risotto. This vegetarian version captures the essence of traditional recipes while offering a unique twist for plant-based enthusiasts.

Ingredients

• Arborio rice - 150 grams
• Cuttlefish (cleaned and diced) - 200 grams
• Vegetable broth - 500 milliliters
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• White wine - 100 milliliters
• Cherry tomatoes - 150 grams, halved
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon zest - from 1 lemon
• Lemon juice - from 1 lemon

Steps

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat and add the chopped shallot and minced garlic. Sauté until softened, about 3 minutes.
3. Add the diced cuttlefish to the skillet and cook for 5-7 minutes until opaque.
4. Stir in the cherry tomatoes and cook for an additional 3 minutes until they start to soften.
5. Add the Arborio rice to the skillet and toast for 2 minutes, stirring frequently.
6. Pour in the white wine and cook until it is mostly evaporated.
7. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 15-18 minutes.
8. Once the rice is creamy and al dente, remove from heat and stir in the lemon juice, lemon zest, chopped parsley, salt, and black pepper to taste.
9. Serve hot, garnished with additional parsley and a drizzle of olive oil if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 68 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from cuttlefish, promoting heart health.
• High in fiber from tomatoes and parsley, aiding digestion.

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