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Risotto with Sea Salad

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Sea Salad Risotto….brilliant with delicious healthy seaweed and a salad. Ingredients ( serves 4 ) olive oil 25g butter 1 medium onion, peeled and finely chopped 200g courgettes, choppedime of the year #risottos can really compliment a salad. Try this one with delicious healthy seaweeds. 275g risotto rice 90ml dry white wine I pouch of Ebb Tides Sea Salad chopped 1 litre hot veg stock 60g Parmesan cheese Black pepper to taste Method 1 Put oil, butter and onion in a large saucepan and saute until golden 2 Add the chopped courgettes and cook for 1 minute 3 Mix in the rice and stir. Saute for a few minutes until the rice is slightly translucent 4 Turn up the heat add the wine and Sea Salad stirring constantly 5 Add the stock gradually. When the liquid has been absorbed add the next ladleful 6 When the rice is al dente take the pan of the heat 7 Add the parmesan and black pepper mix well and serve with a few strands of Sea Salad or a few twists from the Sea Salad grinder onto each portion. This dish was inspired from the book Seaweed Foraging in Cornwall and the Isles of Scilly by Rachel Lambert. Ebb Tides making healthy simple….. . . . . . #devonfood #britishfood#ukvegan #ukfoodie#angelinvestors#seafoodsalad#seaweedsalad#londonvegans#londonfoodies#ukfood#veganuk#ukvegans#cleaneatinguk#veganuary2018#veganshop#ebbtidesseaweeds#veganlondon#boroughmarket#30minmeals#vegansoflondon#londonvegancommunity#devonvegans#londonfoodblogger#devonfoodmovement#brightonvegan#vsco#flexitarian#atthetable#risottoes

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Risotto with Sea Salad

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