Squid Ink Risotto, Cabbage, Squid and Tomatoes

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Squid Ink Risotto, Cabbage, Squid and Tomatoes

by Felix Chong

This stunning Squid Ink Risotto is the combination of two fabulous ingredients; it is thick, creamy and pack with flavors.

Cuisine : European Course : Main Skill Level : Novice
Prep : 10 mins Cook : 50 mins Ready in : 60 mins Serves : 2-4 Servings


    • 1 cup Carnaroli Risotto
    • 30g Unsalted Butter
    • 1/4 pc Onion – chopped
    • 500ml Lobster/ Prawn Broth
    • 3 pc Baby Squid
    • 1 pc Tomato
    • 1 stalk Basil
    • Garnish
      • Radish – thinly sliced
      • Fried Shallot
      • Basil Leafs
      • Grated Bottarga
    • 2 pcs Capsicum, yello


  1. Fry the onions, garlic (and any vegetables that need softening) in a little butter.
  2. Add risotto rice – such as arborio,carnaroli or vialone nano – and fry until translucent.
  3. Add wine if using, stirring continuously until absorbed.
  4. Add a ladleful of hot stock, tomatoes, cabbage and cook over a medium heat and keep stirring until all the stock is absorbed.
  5. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
  6. Add final the ingredients such as squid, basil and butter. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
  7. Stir through the fresh herbs before serving.


  1. Remove the seeds from the capsicum and cut them into small pieces.
  2. Sweat the onion with olive oil (not browning them) then add in the chopped capsicum.
  3. Add enough water to cover the capsicum and simmer it till is fully cooked.
  4. Blend it smooth and pass through a fine sieve.
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