Octopus Risotto

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