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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Octopus and Vegetable Risotto




ingredients

for 4 people
  • 400g cooked octopus, cut into chunks.
  • 350g arborio rice.
  • 1 sweet onion.
  • 4 garlic cloves.
  • 2 small green peppers.
  • 2 small red peppers.
  • 1 potato.
  • 1 carrot.
  • 1 small zucchini.
  • 100g green beans.
  • 50g peas.
  • 120ml dry white wine.
  • 1 teaspoon sweet paprika.
  • chopped parsley.
  • salt and black pepper.
  • 4 or 5 tablespoons extra virgin olive oil.
  • 1.5 liters vegetable broth.
  • grated Parmesan cheese.

preparation

Wash the vegetables and dice them into small cubes.
In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them.
In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together.
Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, peas, chopped parsley, and rice. Season with salt and pepper.
Stir everything together and let it sauté for a good while, so the rice picks up all those flavors.
Meanwhile, warm up your vegetable broth in a separate pot and keep it at a gentle simmer.
Now turn the heat up under your risotto pan and start adding the broth, ladleful by ladleful.
Each time the rice looks dry, add more broth. Stir now and then — not constantly, but enough to keep things moving — until the rice is cooked through and creamy. Taste for salt as you go.
Just before taking it off the heat, stir in the grated Parmesan.
Bring the risotto to the table straight from the stove while it's still steaming.

Enjoy!

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