We really like Risotto with seafood and we have experimented different combinations. Zucchini are a common ingredient in seafood risotto together with prawns and/or squids. In this recipe, we combined octopus tentacles with zucchini and added a traditional Asian vegetable, the bok choy. The result is a delicious risotto, well-balanced in carbs, proteins and fibers! The fresh thyme also enhances the octopus aromas.
Ingredients (2 Servings):
- 180g Riso Acquerello or Carnaroli or Vialone Nano
- 3-4 Octopus Tentacles
- 1 Green Onion
- 1 Zucchini
- 4 Baby Bok Choy
- Fish Broth
- Extra-virgin Olive Oil
- Sea Salt
- Black Pepper
- Fresh Thyme
- Slice the zucchini lengthwise and the baby bok choys.
- Finely slice a green onion and simmer it with extra-virgin olive oil.
- Once the oil is warm and the spring onion starts to sizzle, add the vegetables and the rice and toast it for a couple of minutes.
- Pre-heat the fish broth in a saucepan and keep it at a medium heat.
- Start pouring small amounts of the broth in the pan with the rice and continue stirring. Keep doing this for three quarters of the rice cooking time.
- Cut the octupus tentacles into pieces. Add the tentacles to the rice while cooking.
- Continue stirring the rice for a couple of minutes, adding broth to prevent the rice from sticking to the pot. The rice usually needs to cook 15-18mins in total. Add the tentacles into the rice 4-5mins before the rice is ready. Stir the rice with the tentacles and mix all together.
- Make sure you add the right amount of broth to make the risotto creamy (and not brothy or overcooked). Season with sea salt, freshly ground black pepper and fresh thyme.
- Once the risotto is finally cooked, drizzle some extra-virgin olive oil on top and add some fresh thyme.