Octopus Risotto Recipe

Name: Octopus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams octopus; 2 onions; 1 garlic clove; 2 tablespoons fennel seeds; salt; black ground pepper; mustard seeds ground; 1 cup risotto rice; 1 bunch coriander; goat cheese or Parmesan, to taste

Servings: persons

1
In a large pot of water, add the octopus, 1 whole onion, 2 tablespoons of fennel seeds, mustard seeds, and pepper. Cook for 45 minutes or until the octopus is very tender. Strain the broth, and set aside.
2
In a smaller saucepan, heat a drizzle of olive oil, add chopped onion and a bit of coriander. Saute for a few minutes until the onion is golden brown. Add the risotto and a ladleful of of the octopus cooking broth. When the broth has evaporated, add another one, until the risotto is cooked.
3
Gently stir in the octopus.
4
Garnish with cheese and chopped coriander.

224

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 grams octopus, 2 onions, 1 garlic clove, 2 tablespoons fennel seeds, and more.

Yes, Octopus Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Octopus Risotto

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