Octopus Risotto

Octopus Risotto


Combine the flavors of the seaside with your favorite creamy risotto. Cooked in a broth seasoned with fennel seed, onion, pepper and mustard seed, the octopus is tender and flavorful making it the perfect addition to a creamy sauteed onion and coriander risotto. Garnish each plate with fresh goat cheese or grated parmesan and a sprig of fresh coriander for an elegant and flavorful dinner entree. Ready in an hour, the taste of this Octopus Risotto is simple, but scrumptious.


  • 500 gr. octopus
  • 2 onions
  • 1 garlic cloves
  • 2 tablespoons fennel seeds
  • salt
  • ground black pepper
  • mustard seeds (ground)
  • 1 cup risotto rice
  • 1 bunch coriander
  • goat cheese (or Parmesan, to taste)


  1. 1In a large pot of water, add the octopus, 1 whole onion, 2 tablespoons of fennel seeds, mustard seeds, and pepper. Cook for 45 minutes or until the octopus is very tender. Strain the broth, and set aside.
  2. 2In a smaller saucepan, heat a drizzle of olive oil, add chopped onion and a bit of coriander. Saute for a few minutes until the onion is golden brown. Add the risotto and a ladleful of of the octopus cooking broth. When the broth has evaporated, add another one, until the risotto is cooked.
  3. 3Gently stir in the octopus.
  4. 4Garnish with cheese and chopped coriander.
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