Black Risotto with Cuttlefish

Black Risotto with Cuttlefish

Black risotto, amazing and exquisite.

2 servings
Preparation 10 min
Cooking 20 min

420 calories per serving 


1 tbsp olive oil   15 mL
1 shallots, finely chopped   40 g
1 clove garlic, finely chopped    
200 g cuttlefish, or squid , cleaned and rinsed    
4 tbsp Italian parsley, fresh, chopped   20 g
3/4 cup arborio rice   150 g
1/4 cup white wine   65 mL
1/4 cup strained tomatoes   65 mL
1 pack squid ink   4 g
1 1/4 cup fish stock (fumet), or vegetable broth , hot   310 mL
  ground pepper to taste    
4 tsp Parmesan cheese, grated   4 g

Before you start

Squid ink in sachets or small jars can be found in Italian grocery stores, or in the best fishmongers.

A pressure-cooker will reduce the risotto cooking time to 7 min.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Heat the oil in a skillet or saucepan. Sauté the shallot and garlic 2-3 min, until translucent. Add the cuttlefish and half of the parsley. Cook 2 min, with constant stirring. Add the rice and cook 1-2 min, with stirring, until the rice grains are well toasted and translucent.
  2. Deglaze with wine. Stir in the tomatoes and ink. Cook the risotto, using the warmed fish stock, until the rice is creamy but still al dente.
  3. Remove the risotto pan from the heat and let stand for 2 min. Add the grated parmesan and remaining parsley. Season pepper to taste then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (490g)


% DV*

* DV = Daily Value




8 g

12 %

Saturated 1.5 g
+ Trans 0 g

7 %


160 mg


960 mg

40 %


56 g

19 %


1 g

5 %


1 g


32 g

Vitamin A

30 %

Vitamin C

30 %


20 %


60 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: 2 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Vitamin B1, Vitamin E
Good source of :
Calcium, Folacin, Manganese, Pantothenic Acid, Vitamin B6, Vitamin C
Excellent source of :
Copper, Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K, Zinc

More info

This recipe is in the following categories: Rice/Grain | Shellfish | Main courses/Entrées | High Calcium | High Iron | High Vitamin D | Low Saturated Fat | Italian

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