Octopus Risotto

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Octopus Risotto
Fantastic seafood dish full of hearty flavour and natural goodness.
Octopus risotto ready to eat
Course Main Dish
Cuisine Italian
Prep Time 15 min
Cook Time 30 min
Servings
person
Ingredients
  • 1 Octopus Medium size
  • 1 Onion Coarsely chopped
  • 1 clove garlic
  • 2 handfuls Brown Rice Organic
  • 200 g Swiss Chard Organic
  • 1 knob Butter Unsalted
  • 1 glass White Wine
  • 1/2 Stock Cube (Veg or Fish)
  • 1 l Boiling Water
  • 1 tsp Tomato Paste (Concentrated)
  • 1 pinch Mixed Herbs
  • 1 pinch Cayenne Pepper
  • 1 pinch Paprika
Course Main Dish
Cuisine Italian
Prep Time 15 min
Cook Time 30 min
Servings
person
Ingredients
  • 1 Octopus Medium size
  • 1 Onion Coarsely chopped
  • 1 clove garlic
  • 2 handfuls Brown Rice Organic
  • 200 g Swiss Chard Organic
  • 1 knob Butter Unsalted
  • 1 glass White Wine
  • 1/2 Stock Cube (Veg or Fish)
  • 1 l Boiling Water
  • 1 tsp Tomato Paste (Concentrated)
  • 1 pinch Mixed Herbs
  • 1 pinch Cayenne Pepper
  • 1 pinch Paprika
Octopus risotto ready to eat
Instructions
  1. Chop the onion and garlic and chuck in a pan with a splodge of olive oil. Gently fry on low heat until the onion has become translucent then add the rice (2 handfuls of dry rice per person) and again allow to fry until it has become transparent. At this point add the white wine and let it sizzle for a few minutes stirring continuously to prevent it from burning or sticking to the pan (it will do that even with non-stick pans).
  2. When the wine has been absorbed by the rice it’s time to season with salt and pepper, add the vegetable stock cube and a ladle of hot water. Reduce the heat and let it boil gently.
  3. In the meantime clean and chop the octopus into 2″ chunks and add to the rice. Stir well and add more water as and when needed. At this point you can adjust the seasoning and add herbs and spices to the risotto. I like to add cayenne pepper, hot chili powder and paprika to my seafood risotto. Just like they used to do at the only restaurant we found open in September when we went to Isola d’Elba (Tuscany).
  4. Next it’s time to wash and cut the chard leaves into 1″ thick strips and add them to the risotto. If I was making this for more than one person I would probably add the stalks too to bulk it up but if it’s only for me I just use the leaves of the chard. Add more water if needed.
    Octopus Risotto in the making
  5. Depending on the type of rice used it could take anything between 10 and 20 minutes for this to cook. When the rice is “al dente” it’s time to add a splodge of super concentrated tomato paste to give the whole dish a bit of colour and finally, just before serving, turn off the heat and add a little bit of butter for creaminess.
Nutritional Facts:
  1. Energy: 498 Kcal
  2. Protein: 33 g
  3. Carbs: 28 g
  4. Fat: 21 g
Recipe Notes

You can finish the dish off with a sprinkling of coriander and a few drops of lemon or lime juice for added twang. Either way this is awesome and nutritious.

Enjoy!

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