Pea and Cuttlefish Risotto

Name: Pea and Cuttlefish Risotto
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Rice Flora Gran risotto 1 ½ cup; Cuttlefish 0.9 lb; Peas 2 ½ cups; Yellow onions 2; Rosemary to taste; Sage to taste; Garlic 1 clove; Vegetable broth 4 ¼ cups; White wine ½ cup

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 4

PRESENTATION

Risotto with peas and baby cuttlefish brings the rich, vibrant flavors of the Italian coast straight to your table. Seriously, it’s like a taste of the Mediterranean in every bite. This dish is all about combining that creamy comfort of home-style cooking with the fresh heart of seafood traditions. Picture this: a plate full of tender cuttlefish and colorful peas, all tied together with a smooth pea cream—not the usual heavy butter or cheese. And you know, in Italy’s seaside towns, reinventing classics is pretty much a way of life. This dish? A fantastic example.

Seafood risotto with peas kicks off with sweet peas and those little golden onions toasted to perfection. Gives it a punch of flavor from the first bite. Plus, you add in sage and rosemary with the cuttlefish, and suddenly, every mouthful has an herbal kick and a taste of the sea. Really, it’s unmistakable.

Whether it’s a regular weeknight or a chill dinner with friends, this cuttlefish risotto recipe brings something special to the table. The color combo is beautiful—bright greens from the peas and that moist, silky risotto texture make every spoonful pop. In coastal Italy, some folks might go for squid in a black risotto, but sticking with baby cuttlefish keeps it fresh and, truthfully, a bit delicate. Nothing too fancy—just good Mediterranean cuisine vibes and that classic Italian knack for turning simple ingredients into something incredible.

And look, each time you scoop up that golden rice, you’ll understand why this traditional Italian dish has been loved for generations. Pair it with a crisp white wine, or maybe just enjoy it with friends around the table. It’s all about sharing, trying new things, and savoring those easy coastal flavors. I gotta say, once you’ve tasted risotto with peas and baby cuttlefish this way, you’ll be eager—really eager—to explore even more seafood delights from Italian kitchens. It’s a journey of flavors, embracing the simple joys of Italian coastal life. So, so good.

How to prepare Pea and Cuttlefish Risotto

To prepare the pea and cuttlefish risotto, clean the cuttlefish, separate the tentacles from the head 1, remove the part with the beak and eyes, cut the heads in half for a smaller size 2. In a pan, pour a drizzle of oil, a crushed garlic clove, and sprigs of rosemary and sage 3.

Add the cuttlefish 4, sauté for two minutes, deglaze with 1.4 oz of white wine 5, add a little broth 6.

Cook on low heat with the lid on for about 40 minutes 7. If necessary, add vegetable broth. At the end of cooking, remove the lid, allow the liquid to reduce (if any remains), salt, remove garlic, rosemary, and sage 8 and keep warm 9.

Chop the two onions 10, let them soften in a pan 11 with a little oil and salt, remove half of the chopped onion 12.

Set it aside 13. Add the peas to the pan with the remaining onion 14, salt and pepper 15, and sauté everything together for about 5-8 minutes to cook the peas.

Place the peas in a jug 16, add a ladle of hot broth 17, and blend with an immersion blender to obtain a cream 18.

Pour the rice into a very hot pan 19, stir until the grains are very hot, add the previously set aside softened onion 20, deglaze with the remaining white wine 21.

Add a little hot broth at a time 22, salt, and cook, adding broth as needed. Near the end of cooking, incorporate the pea cream 23, and adjust the pepper 34.