Directions:
- In a large saute pan, over medium heat, heat the oil. Add the onions and 1 tablespoon of the cuttlefish ink. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add 1 teaspoon of the garlic and saute for 1 minute. Add the rice and saute for 2 minutes. Start to slowly add the stock, stirring constantly, allowing the stock to absorb after each addition. Season the cuttlefish with salt and pepper. To a hot saute pan, add olive oil, 1 teaspoon of the garlic, the remaining tablespoon of cuttlefish ink and the cuttlefish and saute for 5 minutes. Stir half of the cuttlefish into the risotto. Stir in the butter, cream, cheese and parsley and simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Top with the remaining cuttlefish. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.59 Kcal (1166 kJ) | ||
| Calories from fat | 73.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 13% | |
|---|---|---|---|
| Cholesterol | 138.9mg | 46% | |
| Sodium | 713.82mg | 30% | |
| Potassium | 693.5mg | 15% | |
| Total Carbs | 23.79g | 8% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 24.49g | 49% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 6.9mg | 38% | |
| Calcium | 126.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 76.89 Kcal (322 kJ) | ||
| Calories from fat | 20.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 13% | |
|---|---|---|---|
| Cholesterol | 38.33mg | 46% | |
| Sodium | 197.01mg | 30% | |
| Potassium | 191.4mg | 15% | |
| Total Carbs | 6.57g | 8% | |
| Sugars | 0.23g | 3% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 6.76g | 49% | |
| Vitamin C | 2.4mg | 14% | |
| Iron | 1.9mg | 38% | |
| Calcium | 35mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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