Sous Vide Cuttlefish with Pumpkin Risotto



For the Cuttlefish

8~10 ounce squid

3 cloves garlic, chopped

Scallion slicing to taste

1/8 tsp salt

1/8 tsp white pepper

Olive oil to taste

Rice wine or white wine to taste

For the Risotto

100g onion, diced

1/2 tbsp olive oil

1 cups Arborio rice (risotto)

1/2 cup dry white wine

2 cups vegetable broth or water

200g  pumpkin, diced

50g mushroom. slicing

1/4 tsp ginger, ground

1 tbsp butter

salt and pepper to taste

Grate parmesan cheese to taste


For the Cuttlefish:
Step 1:
Set the Sous Vide Precision to 158℉/70℃.

Step 2:
Season the squid with salt and pepper. Place in a large zipper lock with the olive oil, garlic, scallion and rice wine. Place the bag in the water bath. Set the timer for 40 minutes.

Step 3:
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry. Transfer to a serving plate.

For the Risotto:
Step 1:
Heat olive oil over medium heat and stir in onion. Cook for three to five minutes, or until soft and translucent.

Step 2:
Add the rice and cook, stirring, for 1-2 minutes. Slowly add the wine and stir well.

Step 3:
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup and pumpkin, stirring frequently while the moisture absorbs.

Step 4:
Once all the vegetable broth has been added and absorbed, add the broth, mushroom, ginger, salt, pepper and stir well. Cook an additional 2-3 minutes, until heated through. Stir in butter, parmesan cheese and remove from heat.


Recipe Temp


Recipe Time

40 mins

Prep Time

30 mins

About the Chief

Claire Tu