Squid Ink Risotto with Pumpkin
Squid ink risotto or risotto al Nero is an elegant and sophisticated course. Served in baked pumpkin, it becomes the perfect Halloween dish to enjoy. This Halloween recipe will both delight your taste buds be the protagonist at your trick-or-treat party.
Servings: 2 people
Calories: 1028kcal
Equipment
- parchment paper
Ingredients
- 1 cup black rice
- 1/2 cup squid ink
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 shot brandy
- 1 medium red onion
- 2 cloves garlic
- 1/2 cup parmesan shredded
- 1/2 tsp black pepper ground
For serving
- 1/2 small pumpkin 2 halves
- 2 tbsp parmesan
- 1 tbsp olive oil
Instructions
How to bake pumpkin
- Preheat oven to 360 degrees F
- Cut the pumpkin in half and scrape the seeds out
- Grease the insides with olive oil
- Roast for 45 mins to 1 hour
How to cook the squid ink risotto
- Peel and finely chop the onion and the garlic cloves
- Heat 2 tbsp of olive oil and saute the veggies for 3 minutes on medium-low heat
- Add the black rice and mix. Cook for about 1 minute
- Pour in the brandy and mix again
- When the alcohol evaporates, gradually pour in 1/4 cup broth and stir continuously
- When the rice has soaked in all the liquids, add a bit more until all the broth is consumed
- Halfway cooking, add the squid ink and gently mix it to coat well the rice
- Season with ground black pepper
- Sprinkle the parmesan and mix
- Turn off the stove
- Serve in the baked halves of pumpkin with some shredded parmesan on top
Nutrition
Calories: 1028kcal | Carbohydrates: 146g | Protein: 30g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 20mg | Sodium: 1454mg | Potassium: 1489mg | Fiber: 8g | Sugar: 17g | Vitamin A: 29683IU | Vitamin C: 36mg | Calcium: 468mg | Iron: 7mg