Orange and Squid Risotto

Delicate, creamy, and full of coastal flair, this Orange and Squid Risotto is a beautifully balanced dish that brings together the sweetness of fresh orange with the subtle brininess of squid. The result is a bright and elegant seafood risotto that feels both refreshing and comforting-a surprising yet utterly harmonious combination.

This dish draws inspiration from the flavors of southern Italy, where citrus groves and seafood markets are never far apart. It's perfect for a special occasion, but simple enough for a cozy night in. Each bite delivers a creamy texture, tender rings of calamari, and a whisper of citrus that lifts the whole dish.

Check out also this Risotto alla Pescatora (Seafood Risotto) and this Lobster Risotto.

Substitutions

• Shallots → Regular onions or even leeks can be used in their place.
• Squid → Use shrimp, scallops, or even firm white fish like cod if you prefer.
• Arborio rice → Carnaroli or Vialone Nano rice are great alternatives. Avoid long-grain rice.
• Orange → Blood orange works beautifully in season, or try lemon for a tangier result.
• Broth → Use chicken broth if you don't have seafood or vegetable broth-just choose a mild one.

Variations

• Spicy twist - Add a pinch of red pepper flakes or a drizzle of chili oil at the end.
• Herbed risotto - Stir in fresh thyme, parsley, or chives for an herbaceous note that complements the citrus.
• No wine - Replace wine with a bit more broth and a dash of white wine vinegar or lemon juice.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended, as risotto tends to lose its creamy texture and become grainy when frozen.

Reheating: Warm gently on the stove with a splash of broth or water to revive the creaminess. Avoid high heat to keep the squid from turning rubbery.

Choosing the Oranges for this Risotto

Even though I added orange before in seafood salads, I've never had an orange risotto so the idea intrigued me. Could it work? Or would it be too sweet? The squid has a really delicate flavor and it can be easily overwhelmed so the good thing to do in this case is to add the orange juice a little bit at a time while the ricecooks and taste every time to be able to find the right balance and stop at the right moment.

The flavor will also depend on the type of orange you use because we know that every orange has a different flavor: Seville orange is bitter while the Navel is sweet and Blood oranges are somehow sour and sweet at the same time. For this risotto I used Navel oranges but you can also experiment with different varieties. See this guide for more details on orange varieties.

I preferred to choose a sweeter variety because it's easier to balance the flavor with salt. While it's more difficult to balance the sourness.

Related Recipes

If you like this recipe, try also these Risottos:

• Asparagus Risotto
• Risotto alla Pescatora - Seafood Risotto
• Mojito Shrimp Risotto

If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

📖 RECIPE

Jessica Montanelli

Orange and Squid Risotto

5 from 1 vote

A refreshing citrusy risotto with oranges and squids. A perfect summer-y dish to enjoy at home and feel like at a seaside restaurant.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

ServingsServings: 2 people

Ingredients Method Nutrition Notes

Cook ModePrevent your screen from going dark

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• ▢ ⅔ cup Carnaroli Rice
• ▢ 1 Orange, juice and zest
• ▢ 1 tablespoon Butter
• ▢ ½ Lemon zest
• ▢ 2 large Squids
• ▢ ½ White Onion
• ▢ 2 cups Fish or Vegetable Stock
• ▢ Parsley
• ▢ Black Pepper
• ▢ Olive Oil

Method

 

1. Clean the squids and cut it into rings, place them in a bowl and add 2 tablespoons of orange juice, oil, salt, pepper and let them marinate for about 10 minutes in the fridge.
2. Drizzle a pan with oil and toast the rice for 2-3 minutes, then add the squids with the marinade and let evaporate the liquid. Then add a couple of ladles of stock and wait until it's all absorbed before adding some more. Cook the risotto for about 15-20 minutes.
3. Halfway through the cooking, stop adding stock and start adding orange juice to the rice, a little bit at a time tasting often to find the right balance of flavors.
4. When the rice is cooked "al dente", turn off the heat and add the zest of the orange and the lemon (about 1 tablespoon in total, or less), the chopped parsley and finally stir in the butter to make it creamy.

Nutrition

Calories: 372 kcalCarbohydrates: 64 gProtein: 10 gFat: 8 gSaturated Fat: 4 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

CourseCourse: Main Course

CuisineCuisine: Italian

Notes

• Stir constantly and add broth gradually-this is key to a creamy, evenly cooked risotto.
• Don't overcook the squid-just a couple of minutes in the pan is enough to keep it tender.
• Taste and adjust seasoning at the very end, especially since the broth may already be salted.

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