Go Back
–+ servings
Octopus Risotto Delight

Octopus Risotto Delight

Discover the magic of Octopus Risotto Delight, a creamy seafood dish perfect for special occasions or cozy dinners. Easy to make and unforgettable in flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 octopus (about 1 kg), cleaned
  • 1 bay leaf
  • 1 garlic clove
  • 1 onion, halved
  • 1 lemon, halved
  • 300 g Arborio or Carnaroli rice
  • 1 liter hot vegetable or fish stock
  • 1 shallot, finely chopped
  • 150 ml dry white wine (optional, can substitute with stock)
  • 3 tbsp olive oil
  • 50 g grated Parmesan cheese
  • 30 g butter
  • fresh parsley, chopped
  • Salt and pepper

Equipment

  • Large pot
  • Wide skillet
  • Wooden spoon
  • Ladle
  • Measuring cups

Method
 

  1. Boil the octopus in salted water with the bay leaf, garlic, onion, and lemon halves. Dip the octopus into boiling water three times, then submerge fully and simmer for 45–60 minutes until tender.
  2. Drain and let the octopus cool before cutting into bite-sized pieces.
  3. In a wide pan, heat two tablespoons of olive oil over medium heat, then sauté the chopped shallot until translucent.
  4. Add the rice to the pan and stir to coat each grain with oil.
  5. Pour in the white wine (or stock) and let it evaporate completely.
  6. Gradually ladle in hot stock, stirring gently after each addition, cooking for about 18–20 minutes until the rice is al dente.
  7. Sear the cooked octopus in a separate pan with a tablespoon of olive oil until golden edges form.
  8. Fold the seared octopus into the risotto.
  9. Turn off the heat and stir in the butter and Parmesan, seasoning with salt and pepper.
  10. Garnish with fresh parsley and a squeeze of lemon juice.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

If you can’t find octopus, squid is a great substitute. For a vegetarian option, consider roasted mushrooms instead. Use warm stock for better results. Leftover risotto can be transformed into arancini balls by shaping into balls, stuffing with mozzarella, and frying until golden. This dish is perfect for special occasions and leftovers reheat beautifully.
Tried this recipe?Let us know how it was!