Risotto con Seppie

Risotto con Seppie is a flavorful Italian seafood dish featuring tender cuttlefish cooked in a savory broth, creating a creamy texture without the use of dairy. This Paleo-friendly recipe emphasizes fresh ingredients and vibrant flavors, making it a delightful meal for seafood lovers.

Ingredients

• Cuttlefish - 300 grams, cleaned and cut into strips
• Cauliflower rice - 200 grams
• Olive oil - 2 tablespoons
• Shallots - 1, finely chopped
• Garlic - 2 cloves, minced
• Fish stock - 500 ml
• Dry white wine - 50 ml
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the olive oil over medium heat. Add the chopped shallots and sauté until they become translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the dry white wine and let it simmer until mostly evaporated.
4. Stir in the cauliflower rice and mix well to coat it in the oil and flavors.
5. Gradually add the fish stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
6. After about 10 minutes, add the cuttlefish strips and continue to cook, stirring frequently, until the cauliflower rice is tender and the cuttlefish is cooked through (about 5-7 minutes).
7. Remove from heat and stir in the lemon juice, chopped parsley, salt, and black pepper to taste.
8. Let it sit for a couple of minutes before serving to enhance the flavors.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein from cuttlefish, supporting muscle health.
• Rich in omega-3 fatty acids, promoting heart health.

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