Lunch

Kabocha Squid Ink Risotto en Papillote with Burnt Orange Emulsion & Crispy Sage Oil

Name: Kabocha Squid Ink Risotto en Papillote with Burnt Orange Emulsion & Crispy Sage Oil
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: ¾ cup Arborio rice; 4 cups kombu dashi (kept warm); 2 tbsp squid ink; 200g kabocha squash (1-inch cubes); 3 tbsp olive oil (divided); 1 small shallot (minced); ¼ cup white wine; 2 tbsp butter (cold); 1 tbsp Parmigiano-Reggiano (grated); 1 orange (zest and juice); 6 fresh sage leaves; 1 tsp black sesame seeds; Maldon salt

Inside a parchment envelope, squid-ink risotto turns luxuriously dark and velvety, studded with roasted kabocha cubes that have been charred until their edges are caramelized and nutty. A burnt orange beurre blanc pools underneath, cut with crispy sage oil and black sesame, all finished with a single crispy sage leaf and fleur de sel.

700calper serving 9gprotein 84gcarbs 35gfat 25min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this