31/10/2026
Serve up something seriously spooky this Halloween with our squid ink risotto 🎃 Get the recipe 👇
Ingredients
1 red onion, finely diced
300g risotto rice
150ml dry white w**e
1–2 tsp squid ink
1 litre chicken stock
200g cherry tomatoes, halved
100g frozen peas
Zest of 1 lemon
200g mussels, prepared and ready to cook
200g raw, peeled prawns
60g Parmesan, finely grated
Salt and black pepper, to taste
Olive oil, for frying
1 lemon, cut into wedges, to serve
Small handful of fresh parsley, chopped
Method
1. Fry the onion. Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the diced red onion and fry until softened.
2. Toast the rice. Add the risotto rice to the pan and stir for 1–2 minutes until the grains are lightly toasted.
3. Add the w**e. Pour in the white w**e and stir until it has mostly been absorbed by the rice.
4. Prepare the squid ink stock. Mix the squid ink into the chicken stock until evenly combined. Pour the mixture into the rice and stir well. Allow to cook for several minutes, stirring occasionally, until the rice begins to absorb the liquid.
5. Stir in the lemon zest, frozen peas, halved cherry tomatoes and grated Parmesan until evenly distributed.
6. Bake the risotto. Transfer the mixture to an ovenproof dish and bake in a preheated oven at 180°C (160°C fan) for approximately 20–25 minutes, or until the rice is nearly cooked and most of the liquid has been absorbed.
7. Add the seafood. Remove the dish from the oven and arrange the raw prawns and mussels over the top. Return to the oven and cook for a further 8 minutes, or until the prawns are cooked through and the mussels are fully cooked.
8. Garnish and serve. Remove from the oven and sprinkle with the chopped parsley. Serve immediately with lemon wedges.
