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Calamari Risotto served in a bowl, creamy and finished with fresh parsley.

Low FODMAP Calamari Risotto Recipe

Soft, creamy rice with tender calamari and subtle tomato gives this Low FODMAP Calamari Risotto a smooth consistency that stays light and easy to eat.

Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Manuela Zangara

Ingredients

Calamari

  • 250 g – 9 oz calamari – cleaned and cut
  • 1 tbsp garlic-infused oil
  • 2 tbsp tinned tomatoes
  • salt to taste

Risotto

  • 200 g – 7 oz risotto rice – Arborio, Carnaroli, or Vialone nano
  • 3 tbsp spring onions – green part only
  • ¾ tbsp extra-virgin olive oil
  • 60 ml – ¼ cup white wine
  • 625 ml – 2 ½ cups low FODMAP vegetable stock or hot water
  • salt to taste
  • 1 tbsp chopped parsley
  • ½ tsp garlic-infused oil

Instructions

Prepare the Calamari

  1. Sauté the calamari in a warm pot with garlic-infused oil for about 1 minute. Add the tomatoes and salt to taste, stir well, and cook for 2 more minutes. Set aside.

Make the Risotto

  1. Put the stock or water in a pot and keep it hot on the stove.
  2. Add the chopped green onion and extra-virgin olive oil to a pot and cook over low heat for about 30 seconds.
  3. Add the rice, stir well, and cook for 1 to 2 minutes until it becomes slightly translucent.
  4. Pour in the white wine and cook over high heat until the alcohol has evaporated.
  5. Add enough hot stock or water to cover the rice, then reduce the heat to medium-low. Continue cooking, stirring occasionally and adding more hot stock little by little, until the rice is cooked. This will take about 18 to 20 minutes, depending on the type of rice used.
  6. After about 15 minutes, add the calamari and continue cooking the rice.

  7. When the rice is ready, remove it from the heat and add ½ teaspoon of garlic-infused oil. Stir well and check the consistency.

    Note: The risotto should be moist and slightly fluid, not sticky. If needed, add 1 to 2 tablespoons of hot stock to loosen the texture.

  8. Taste and adjust the seasoning as needed.
  9. Serve the risotto hot with chopped parsley on top.

Recipe Notes

Don’t wash the rice before cooking, as its starch creates the creamy texture risotto is known for.