This is great recipe that relies on using the best qualtiy seasonal ingredients. In Albany we have access to the most outstanding seasonal produce, the squid is from our local fisherman friend Graeme and the broad beans are from my mother in laws garden. What also makes this recipe unique is the replacement of white wine for vodka. Vodka marries exceptionally well with light seafood but also can stand up to the robustness of the squid ink. If you dont want to use vodka feel free to use wine, but i urge you to try this quick, simple recipe for your next dinner party.


  • Salt and pepper to taste

  • 1 x large brown onion

  • 3 x cloves of garlic

  • 3 x tbsp extra virgin olive oil

  • .5kg good quality aborio rice

  • 200ml vodka

  • 2 litres of fish stock

  • 200g broad beans

  • 500g fresh squid

  • 2-3 ink sacs

  • 2 x lemons

  • parmesan cheese

  • extra olive oil


  • 1.

    Clean squid and chop into bite size pieces, reserving the ink sacs.

  • 2.

    Of the 500g cut, save 150g for garnishing the risotto..

  • 3.

    Blanch, refresh and peel the broad beans, saving 50g for garnish..

  • 4.

    Finely chop the onion and garlic.

  • 5.

    Warm the fish stock in a pot, keeping it simmering on the stove.

  • 6.

    Heat olive oil in a heavy wide based saucepan.

  • 7.

    Sautee the onion and garlic till translucent, season with salt and pepper

  • 8.

    Add the rice and sautee till grains are translucent-pearl like.

  • 9.

    Add the vodka and cook until it is completely absorbed by the rice.

  • 10.

    Add fish stock ladel by ladel, when the rice absorbs each ladel add another, keep stirring the risotto, the whole time-never walk away from a risotto!

  • 11.

    This process should take 15-20 mins.

  • 12.

    When the risotto is aldente add the ink sacs and break them up with your spoon

  • 13.

    When all the ink is released pull out the sacs.

  • 14.

    Stir well, add the broad beans and squid.

  • 15.

    Add salt and pepper to taste.

  • 16.

    Finish the risotto with a small amount(3 tbsp) of parmesan, olive oil(3 tbsp) and lemon juice.

  • 17.

    Quickly sautee reserved squid in some olive oil for only 1-2 minutes, season.

  • 18.

    The risotto should be wet and not stiff and dry

  • 19.

    To serve, pour onto plate and scatter with reserved broad beans, squid and drizzle over some extra olive oil.


If you dont have or want to use vodka feel free to use white wine.
If you cant get broad beans you can use peas instead
Do not go over board with the parmesan-seafood risottos traditionally do not use parmesan, but a little bit in this recipe does work well. If you want to be a complete purist you can omit the cheese and just use olive oil.

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