SUPERFOOD SEAWEED RISOTTO
SUPERFOOD SEAWEED RISOTTO
This dish might not come across as very helpful for the current situation but its actually a perfect dish for now! Its made with minimal ingredients and the seaweed Im using stores in the cupboard, I think seaweed just sounds as bit adventurous, people don’t know much about it, or where to get it. I also used the skins and scraps from the veggies I used for another meal to create the stock, so super sustainable and tastes great. This is a super healthy vegan version of a risotto but still extremely decadent. I used organic Dulse seaweed from @cornishseaweed purchased online at @abelandcole the dish does not contain any dairy or alcohol, doesn’t sound very decadent but the seaweed gives it a great fishy / sea like flavour. Seaweed is one of the best things vegans can have in their diets, so with @josiedaniellehealing being vegan the idea was born. Dulse is packed with calcium, magnesium, iron, vitamin C, potassium, collagen, iodine, omega 3 and full of antioxidants. Seaweed is a powerful superfood that should be eaten more widely here in the UK. Im really happy to share this dish with you, Im quite proud of it, as it represents the conscious cook perfectly.
Serves 2
1 litres of veggie stock
200g risotto arborio rice
10g dried dulse seaweed (cornish seaweed company)
1 courgette (deseeded and diced)
2 garlic cloves (sliced)
1 white onion (finely chopped)
1 fennel seeds
2 tablespoons coconut oil
himalayan salt
cracked black pepper
chilli optional
½ lemon (zest & juice)
Garnishes
squeeze lemon juice
few shavings of lemon zest
1 tablespoon extra virgin olive oil
few sprigs fresh dill
fresh mint
Method
Add your stock to a sauce pan and bring to a boil quickly then drop to a low heat and pop a lid on it, to keep it warm. Put a large sided frying pan on medium heat and add fennel seeds to toast for about 15 seconds. Then add coconut oil and garlic, sweat this down for a few minutes before adding the onion. Add the onion and sweat this down for about 5 minutes until the garlic and onion translucent. Add some seasoning and keep stirring throughout. Then add courgette and keep stirring for a minute. Now add the rice, give it a good stir and let this take on some heat and flavour for a few minutes. Start adding a label at a time of the stock and and keep stirring throughout. You will notice some starch releasing, creating a creamy texture, this is a good sign. When the stock starts to disappear add another ladle and keep stirring. Keep repeating this process until the rice starts to swell and change colour and the risotto starts to gain a creamy wet consistency. This stage will take about 30 minutes. The rice should have a slight chewy bite but be soft on the outside. When it's done, add zest of half a lemon, and the juice along with some dill stalks and extra virgin olive oil. Spoon into a bowl and add some garnishes to finish the plate. Grazie!