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Squid Ink Risotto



This week Ben and Jamie bring to the table an amazing squid ink risotto. It's definitely one of those simple recipes that has a lot of wow factor when you serve it. The squid ink turns this classic risotto t o dark colour, which looks amazing against the pink and white squid! Finish it all off with some homemade seaweed garlic ciabatta and you've got a sure winner.


  • 2 knobs butter
  • 1 onion
  • 1 clove garlic
  • 1 handful fresh thyme
  • 250 g arborio risotto rice
  • 1 glass white wine
  • 1 l warm vegetable stock
  • 1 squid ink sachet (from the fish counter)
  • 2 small squid, prepped and cleaned
  • 1 lemon
  • 1 handful parsley, chopped
  • 1 handful parmesan, grated
  • 1 handful cherry tomatoes
  • 1 ciabatta loaf
  • 1 knob butter
  • 2 cloves garlic
  • 1 sheet nori seaweed


SQUID INK RISOTTO | preheat the oven

preheat the oven

Preheat an oven to 180°C.

SQUID INK RISOTTO | fry the onions & garlic

fry the onions & garlic

Peel and dice the onion, then fry in a hot pan with a knob of butter for a few minutes. Crush the garlic and chop the thyme, adding both to the pan and cook for a minute.

SQUID INK RISOTTO | cook the rice

cook the rice

Tip in the rice and stir to coat the rice grains in the butter. Splash in the wine and reduce quickly so nearly all the wine has gone. Stir in the squid ink until the rice is coated in the ink and jet black. Add the stock, a ladle at a time, stirring regularly, until rice is plump and cooked (approximately 20 minutes). Don’t add the next ladle until the last has been absorbed.

SQUID INK RISOTTO | make the garlic butter

make the garlic butter

Peel and crush the garlic for the bread and finely chop up the seaweed sheet. Stir the garlic and seaweed in to the melted butter and season with black pepper.

SQUID INK RISOTTO | cook the garlic bread

cook the garlic bread

Slice the ciabatta into pieces and brush generously with the garlic seaweed butter. Warm and toast the bread in the oven for 10 minutes along with the tomatoes.

SQUID INK RISOTTO | cook the squid

cook the squid

Slice the prepared squid into rings and bite-sized pieces, then pat dry. Zest the lemon into the risotto with the parsley, parmesan and the other knob of butter. Season the squid and fry in a very hot pan with oil for a minute.

SQUID INK RISOTTO | serve on a big plate!

serve on a big plate!

Serve the risotto in a large bowl and place the fried squid on top. Squeeze a little lemon onto the risotto and serve with the garlic bread and roasted tomatoes to garnish. Serves 4



A slightly healthy twist on a classic risotto, where a courgette and tomato purée adds the creamiest that a soft cheese usually brings. Another great recipe to clear out the fridge, as all ingredients are interchangeable.


Pan fried Scallops, served with Risotto of Salmon and Prawns.


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