Low-Carb Squid Ink Risoni with Calamari and Wild Fennel
Low-Carb Risoni with Cuttlefish Ink, Calamari, and Wild Fennel is an elegant, intense seafood first course, very different from classic low-carb pasta recipes.
Low-Carb Risoni is rice-shaped pasta: it's not real rice, but a small format designed for creamy recipes, spoon dishes, and more refined preparations.
In this recipe, cuttlefish ink provides depth and character, calamari brings texture, and fresh wild fennel lightens the dish with a Mediterranean aromatic note.
👉 For this recipe, you can use our Low-Carb Risoni.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low-Carb Risoni | 120 g |
| Cleaned calamari | 180 g |
| Cuttlefish ink | 6 g |
| Fresh wild fennel | 5 g |
| Garlic | 1 clove |
| Extra virgin olive oil | 25 g |
| Dry white wine | 20 g, optional |
| Hot water or light fish broth | as needed |
| Chili pepper | a tiny bit, optional |
| Salt | as needed |
| Black pepper | as needed |
⏱ Preparation time
Preparation: 15 minutes
Calamari cooking: 10 minutes
Low-Carb Risoni cooking: 15 minutes
Total time: approximately 30 minutes
Servings: 2
How to prepare Low-Carb Risoni with cuttlefish ink
1. Prepare the calamariCut the cleaned calamari into thin strips or small pieces. The cut should be even, so the calamari cooks uniformly and distributes well among the Risoni.
2. Prepare the baseIn a large pan, heat the extra virgin olive oil with a clove of garlic. Add a little chili pepper, if using. Let it infuse over low heat, then remove the garlic if you prefer a cleaner taste.
3. Cook the calamariAdd the calamari and sauté for 2-3 minutes. Deglaze with a little dry white wine, if using, and let it evaporate. Continue cooking for about 8-10 minutes, adding a little hot water or light fish broth when needed. The base should remain flavorful, but not watery. |
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4. Add the cuttlefish inkStir in the cuttlefish ink and mix well. Add a little hot water to obtain a dark, fluid, and concentrated sauce. Taste before salting: cuttlefish ink can already be salty. 5. Cook the Low-Carb RisoniCook the Low-Carb Risoni in plenty of salted water for 15 minutes. Drain carefully, reserving a little cooking water.
6. Cream the Risoni in the sauceTransfer the Risoni to the pan with the calamari and cuttlefish ink. Stir gently for 1 minute, adding a little cooking water if needed. The condiment should coat the Risoni without becoming watery.
7. Finish the dishOff the heat, add chopped fresh wild fennel, black pepper, and a drizzle of extra virgin olive oil. Serve immediately. |
💡 Chef's tips
Cuttlefish ink should be used in moderation: it should add depth, not overpower the dish. Wild fennel is important because it lightens a naturally intense dish. Avoid cream, flours, or thickeners: the calamari and cuttlefish ink base is already sufficient to create a rich coating.
⚠️ Low carb considerations
Check that the cuttlefish ink does not contain thickeners or starches. Use light fish broth, not ready-made concentrates with sugars or maltodextrins. Taste before salting: cuttlefish ink and broth can quickly increase the saltiness.
This recipe is very consistent with low-carb principles: approximately 2.4 g of carbohydrates per 100 g. Very low carbs, good protein thanks to calamari and Risoni, very high fiber (approximately 15 g per 100 g), and moderate fats almost entirely from extra virgin olive oil.
To learn more
For other Low-Carb recipes, visit our Blog.
To delve deeper into cooking times, formats, and practical tips, read the guide: Low-carb pasta: what it is, how to cook it, and how to choose the right one.