Seaweed Risotto Recipe

Womenscorner Desk
October 14, 2020

Ingredients :

- 3 tablespoons extra-virgin olive oil

- 1 large yellow onion, chopped

- 2 medium shallots, chopped

- 3 cloves garlic, chopped

- 3/4 teaspoon fine-grain sea salt

- 2 cups lightly pearled barley or pearled farro

- 1 cup good-quality dry white wine

- 6 cups water or lightly-flavored vegetable broth

- 1 lemon, zest and some juice

- 1/3 cup mascarpone cheese

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- 1/2 cup freshly grated Parmesan cheese

- 1/4 ounce dried nori seaweed, toasted

- 1 1/2 cups finely chopped spinach

- 1 cup walnuts, toasted

Method : Heat the vegetable oil during a large, heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt. Saute, stirring constantly, for about 4 minutes, or until the onion begins to melt a touch . Add the barley to the pot and stir until coated with a pleasant sheen, then add the wine, and simmer for 3 or 4 minutes, until the barley has absorbed the liquid a touch . Adjust the warmth to take care of a mild , active simmer. In increments, add about 6 cups of water (or broth), 1 cup at a time, letting the barley absorb most of the liquid between additions. this could take around 40 minutes altogether - sometimes I only find yourself using 4 or 5 cups of water, it really depends.

Stir regularly because you do not want the grains on rock bottom to scorch. you'll know when the barley is cooked because it won't offer much resistance when chewing (it are going to be chewier than Arborio rice though). i prefer my risotto on the brothy side, so don't be concerned if there's a touch of unabsorbed liquid within the pot. When the barley is tender remove from heat and stir within the lemon peel , mascarpone cheese, and most of the Parmesan. Then stir within the seaweed, and lastly the chopped spinach. Taste and adjust the seasoning if needed, adding a touch of juice too if needed. Serve topped with walnuts and therefore the remaining Parmesan.