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Nancy Limprecht Limprecht: "This recipe doesn’t give you necessary informatio…" Read More
10Ingredients
60Minutes
370Calories
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Description
Combine the flavors of the seaside with your favorite creamy risotto. Cooked in a broth seasoned with fennel seed, onion, pepper and mustard seed, the octopus is tender and flavorful making it the perfect addition to a creamy sauteed onion and coriander risotto. Garnish each plate with fresh goat cheese or grated parmesan and a sprig of fresh coriander for an elegant and flavorful dinner entree. Ready in an hour, the taste of this Octopus Risotto is simple, but scrumptious.
Ingredients
US|METRIC
4 SERVINGS
- 500 grams octopus
- 2 onions
- 1 garlic clove
- 2 Tbsp. fennel seeds
- salt
- black ground pepper
- mustard seeds (ground)
- 1 cup risotto rice
- 1 bunch coriander
- goat cheese (or Parmesan, to taste)
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Directions
- 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.
- 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.
- Gently stir in the octopus.
- Garnish with cheese and chopped coriander.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol70mg23% |
Sodium270mg11% |
Potassium630mg18% |
Protein27g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber7g28% |
Sugars3g |
Vitamin A120% |
Vitamin C60% |
Calcium25% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Nancy Limprecht Limprecht 3 months ago
This recipe doesn’t give you necessary information regarding timing. However, I liked the idea of boiling the octopus with an onion, fennel, and mustard seeds. To that I added two large cloves of garlic. I used about five or six cups of water: enough to cover the four small octopuses I had. I boiled them only for 25 minutes and then set the cooked octopus aside after pouring less than a quarter cup olive oil over it. Cooking the risotto took about 30-35 minutes of stirring and gradually adding most of the hot strained broth. During the last ten minutes I added the chopped up octopus and some sautéed sliced mushrooms. Mixed in a combo of about 4 ounces Parmesan and Cotija cheese just before serving.