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Octopus Risotto

Octopus Risotto

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Octopus Risotto is a delicious and healthy dish, which is perfect not only for those fasting during Orthodox Lent but for our everyday meal.

Although Risotto is traditionally an Italian dish, I created this recipe based on my other risotto recipes but made it without cheese or butter, especially for the fasting periods.

So, this dish is lactose free and of course gluten free.

When not fasting, we can add some fish stock as well and of course some cheese towards the end of the cooking procedure.

How to make the Octopus Risotto

Watch the video to see How to Clean and Cook the octopus.

Cut the octopus into 1 inch (2 ½ cm) pieces and drain.

Heat a sautéing pan with half the olive oil, add the octopus and mix for a minute

Add the tomato and tomato paste, half cup water, as well as salt and pepper and bay leaves and bring to a boil.  Reduce heat, to low, cover and simmer until the sauce is reduced, about 15 – 20 minutes, mixing every now and then.

In a separate sautéing pan or non-stick frying pan with a lid, heat 1 tbsp olive oil  and sauté the mushrooms.  Remove to a platter and set aside.

Meantime, heat the water and dissolve the vegetable bouillon or use fish or other stock.

Add the remaining olive oil and sauté the onions until translucent. Add the garlic and saute it for a few seconds until fragrant.

Add the rice, mix to coat well with the oil and then add the wine and mix until the alcohol evaporates.

Add the octopus with its sauce and mix.

Octopus risotto image

Octopus Risotto

Yield: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Octopus Risotto is a delicious and healthy dish, which is perfect not only for those fasting during Orthodox Lent but for our everyday meal.

Ingredients

  • 1 kilo (2.20 lbs) octopus,
  • 1/3 cup olive oil, divided
  • 2 fresh tomatoes, peeled and blended with 1 tbsp tomato paste
  • 2 bay leaves
  • Salt and black pepper to taste
  • 14 small button mushrooms, sliced
  • 1 onion, finely chopped
  • 2 spring onions (white part and a little of the green), finely chopped
  • 1 garlic clove, finely chopped
  • 500 grams (1.10 lbs) arborio or carolina rice (short grained)
  • 1 cup white dry wine
  • 3 cups seafood stock or 3 cups water with 1 organic vegetable bouillon
  • 1/2 cup parsley, finely chopped

Instructions

  1. Clean, wash and cook the octopus as above.
  2. Cut the octopus into 1 inch (2 ½ cm) pieces and drain.
  3. Heat a sautéing pan with half the olive oil, add the octopus and mix for a minute
  4. Add the tomato and tomato paste, half cup water, as well as salt and pepper and bay leaves and bring to a boil.  Reduce heat, to low, cover and simmer until the sauce is reduced, about 15 - 20 minutes, mixing every now and then.
  5. In a separate sautéing pan or non-stick frying pan with a lid, heat 1 tbsp olive oil  and sauté the mushrooms.  Remove to a platter and set aside.
  6. Meantime, heat the water and dissolve the vegetable bouillon or use stock.
  7. Add the remaining olive oil and sauté the onions until translucent. Add the garlic and saute it for a few seconds until fragrant.
  8. Add the rice, mix to coat well with the oil and then add the wine and mix until the alcohol evaporates.
  9. Add the octopus with its sauce and mix.
  10. Gradually add a ladle of broth each time, stirring until it is absorbed and continue until rice is cooked al dente, about 15 minutes.
  11. Five minutes before it is ready mix in the mushrooms and the parsley.
  12. Serve immediately.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 316Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 56mgSodium 533mgCarbohydrates 20gFiber 3gSugar 4gProtein 19g

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Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Risotti

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