Nothing could be simpler and more packed with flavor than this drool-worthy black risotto! Prepared with green bell peppers, white wine, tomato, Arborio rice, paprika, and squid rings, this black risotto is a culinary delicacy that you cannot miss!
1 cup green bell pepper, cut into small-sized cubes, seeded
1 cup white wine
2 tablespoons pimentón, or paprika
1/2 cups tomato, crushed
1 tablespoon squid ink
1 cup squid rings
2 cups Arborio rice
4 cups fish broth
salt
1 cup large shrimp, cleaned and deveined
parsley, for garnish
Parmesan cheese, shredded, for garnish
lemon, for serving
Preparation
20 mins
15 mins
Easy
On a paella pan or large skillet, heat oil. Cook onion, garlic, and bell peppers over medium heat for 3 minutes.
Pour white wine into the pot and let reduce until alcohol evaporates. Add pimentón and stir constantly until dissolved.
Add crushed tomato and cook until reduced. Add squid ink and stir.
Add squid rings and Arborio rice. Mix thoroughly. Pour fish broth into the pot and season with salt. Bring to a boil. Arrange shrimp over rice. Lower heat, cover, and cook for 30 minutes or until liquid reduces.
Serve black risotto on a plate garnished with parsley leaves, Parmesan cheese, and lemon.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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