eastern-european

Croatian Black Cuttlefish Risotto

Name: Croatian Black Cuttlefish Risotto
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 65 g arborio rice, dry; 167 g cuttlefish, cleaned and chopped; 3 g cuttlefish ink; 433 g fish stock; 10 g olive oil; 8 g butter; 58 g onion, finely chopped; 5 g garlic, minced; 58 g dry white wine; 8 g parsley, chopped; 2 g salt

This dish pairs cuttlefish, cleaned and chopped with cuttlefish ink, arborio rice, dry and fish stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

66 g Carbohydrates

19 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

65g arborio rice, dry 237 kcal
167g cuttlefish, cleaned and chopped 154 kcal
3g cuttlefish ink 3 kcal
433g fish stock 26 kcal
10g olive oil 88 kcal
8g butter 57 kcal
58g onion, finely chopped 23 kcal
5g garlic, minced 7 kcal
58g dry white wine 48 kcal
8g parsley, chopped 3 kcal
2g salt 0 kcal

Cooking instructions

fish stock
Warm the fish stock in a small saucepan and keep it hot.
olive oiloniongarlic
Heat olive oil in a pot. Saute onion 3-4 minutes until soft, then add garlic for 30 seconds.
arborio rice
Add rice and toast 1 minute, stirring until the grains look slightly translucent at the edges.
cuttlefishcuttlefish inkdry white wine
Add cuttlefish and ink; stir well. Add wine and cook until mostly evaporated.
arborio ricefish stock
Add hot stock a ladle at a time, stirring frequently, until rice is creamy and just tender, 16-18 minutes.
butterparsleysalt
Stir in butter off heat, season with salt, and finish with chopped parsley before serving.