Go Back
+ servings
Low Fodmap Calamari Risotto

Low Fodmap Calamari Risotto

Low Fodmap Calamari Risotto – a deliciously creamy seafood risotto packed with the flavours of Italy that is also dairy-free and low fodmap.
Course Main
Cuisine Italian
Keyword Calamari, Italian, low FODMAP, Rice, Risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Manuela Zangara



  • 250 gms – 9 oz. calamari cleaned and cut
  • 1 tbsp garlic infused oil
  • 2 tbsp tomatoes tinned
  • Salt to taste


  • 200 gms – 7 oz. risotto rice Arborio Carnaroli or Vialone nano
  • 3 tbsp spring onions green part only
  • ¾ tbsp extra virgin olive oil
  • 50 ml – ¼ cup white wine
  • 625 ml – 2/3 quarts low fodmap vegetable stock or hot water
  • Salt to taste
  • 1 tbsp parsley chopped
  • ½ tsp garlic infused oil


  1. Start by preparing the calamari.  Saute them in a warm pot with the garlic infused oil for a minute. Add the tomatoes and salt to taste. Mix and cook for 2 minutes. Keep aside.
  2. Put the stock or water in a pot and heat it on the fire.  The stock/water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add it to it.
  3. Put the chopped green onion and the extra virgin olive oil in a pot and let it cook on a slow fire for 30 seconds.
  4. Add the rice, mix well and let it cook for 1 or 2 minutes until it becomes translucent.
  5. Now pour in the white wine and let the alcohol burn off by cooking on a high flame.
  6. Then add enough hot stock/water to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
  7. After the first 15 minutes, add the calamari and keep cooking the rice.
  8. When the rice is ready, put the fire off, add ½ teaspoon of garlic infused oil. Mix very well and make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed.  Check for salt and season to your liking.
  9. Serve your risotto hot, with some chopped parsley on the top.

Recipe Notes

Do not wash the rice before cooking it. You want to keep the starch in it, as that is what makes risotto naturally creamy.