Octopus Risotto
yield: 6
total time: 75 minutes
Ingredients
- 1 octopus kilo, 2.20 lbs
- 1/3 cup olive oil divided
- 2 fresh tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- salt
- black pepper
- 14 button mushrooms small, 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 arborio rice short grained
- 1 cup wine white dry
- 3 cups seafood stock
- 1 vegetable bouillon
- 1/2 cup parsley finely chopped
Nutrition
- Calories : 550 calories
- Carbohydrate : 75 grams
- Cholesterol : 35 milligrams
- Fat : 15 grams
- Fiber : 5 grams
- Protein : 21 grams
- SaturatedFat : 1.5 grams
- Sodium : 340 milligrams
- Sugar : 3 grams
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