Risotto with cuttlefish and peas is an easy, refined, and flavorful seafood dish yet very simple to prepare.
The combination of cuttlefish and peas is a classic of Italian cuisine.
It is usually served as a second seafood dish, but by adding rice, it becomes an excellent seafood risotto.
An ancient recipe, so inviting that bringing it to the table is always a celebration.
Making this recipe with cuttlefish will allow you to bring a tasty and fragrant risotto to the table with just a few ingredients and steps.
If fresh cuttlefish are not available, we can easily substitute them with squid, calamari, octopus, and so on.
Alternatively, if preferred, frozen ones can also be used.
For this recipe, it is advisable to use medium-small cuttlefish, as they are more tender and cook faster, respecting the cooking times of the rice.
Besides the peas, which in this case we chose frozen, but you can also use those in glass jars or cans, and the cuttlefish, there is tomato.
Many versions exist, some white, but we chose to use tomato in this case as it provides a good flavor along with an excellent touch of color.
If you like a hint of chili pepper, you can use it.
Here we will reveal all the steps.
Try my recipe for cuttlefish with peas, and you will see how delicious it is!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 533.73 (Kcal)
- Carbohydrates 76.64 (g) of which sugars 5.12 (g)
- Proteins 26.87 (g)
- Fat 12.19 (g) of which saturated 1.58 (g)of which unsaturated 0.50 (g)
- Fibers 4.49 (g)
- Sodium 1,749.56 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Risotto with cuttlefish and peas
- 1 1/2 cups Carnaroli rice
- 1.54 lbs cuttlefish (weight cleaned)
- 1 cup tomato sauce (or peeled tomatoes)
- 1 cup peas (fresh or frozen)
- Half onion
- Half cup dry white wine
- to taste extra virgin olive oil
- 1 bunch parsley
- salt
- to taste vegetable broth (made with carrot, celery, and onion)
Tools
- Saucepan
- Pot
Steps
Risotto with cuttlefish and peas
First, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and clean the onion.
Place the vegetables in a pot, add 1 liter of water, 1 tablespoon of oil, and salt.Bring to a boil.
After cooking the vegetable broth for about 15/20 minutes, strain it and keep it warm.
Otherwise, you can use a broth made with a vegetable stock cube, (I leave you the recipe for homemade vegetable stock cube at the top among the links). homemade vegetable stock cubeIf we haven’t purchased them already cleaned, clean the cuttlefish.
Then cut them into large pieces with scissors or a knife.Make sure to slice them to the same size for even cooking.
Let’s start making the risotto
For the risotto with cuttlefish and peas, start by cutting the onion into very small pieces and let them brown in a little oil.
At this point, add the previously cleaned cuttlefish.
(Optionally, you can leave the tentacles intact if you want to make garnishes for the finished dish).
Let it flavor for 5 minutes over medium heat.
Add the rice and let it toast, stirring constantly, until it is shiny and almost transparent.
Deglaze with white wine and evaporate the alcohol while stirring with a wooden spoon.
Add the tomato sauce, a ladle of hot broth, and adjust the salt.
Bring the rice to cooking, stirring often and adding another ladle of hot broth if needed.
Halfway through cooking, add the peas and stir.
Carnaroli rice cooks in about 15-18 minutes, so do not drown the risotto with broth, but add it as needed, evaluating from time to time.
As soon as the risotto with cuttlefish and peas is ready, remove it from the heat and cream it with a drizzle of extra virgin olive oil, a good stir, and it is immediately ready to be plated!
Serve the risotto hot.
Enjoy your meal
Advice
Risotto with cuttlefish and peas can be stored in an airtight container in the fridge for 1 day.
If you like slightly spicy risotto, you can add a pinch of chili pepper to the saute.
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