Octopus Tomato Risotto

20260110 #breakfastdiary day 1610, 4°C/mostly cloudy Compared to the original recipe that takes forever, ladling in stock bit by bit, this one comes together in a flash — 650kcal Octopus Tomato Risotto

1 bowl brown rice, 1 tomato, 00g octopus, 2 cloves garlic, salt, pepper, olive oil, a little parsley

1. Heat olive oil in a pan and sear minced garlic and bite-sized pieces of octopus. About 1 minute is enough. 2. Set the octopus aside, then add tomato cut into similar-sized pieces and cook. 3. Once the tomato is cooked through, add the brown rice, 100ml water, and seafood stock powder from step 2, and simmer; once the liquid reduces, add the reserved octopus back in and simmer a bit more. Add pepper and stir well. 4. Turn off the heat, mix in chopped parsley, then plate.