Seaweed Risotto | Pacific Harvest US

Name: Seaweed Risotto | Pacific Harvest US
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large onion, chopped; 2 medium shallots, chopped; 3 cloves garlic, chopped; 3/4 teaspoon Kelp Sea Salt; 2 cups lightly pearled barley; 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; 1/2 cup freshly grated Parmesan cheese; 7g nori flakes (this is a relatively modest amount - you could increase this, to your taste, for added flavour); 1 1/2 cups finely chopped spinach; 1 cup walnuts, toasted

pacificharvest.co

A nourishing, satisfying and delicious Seaweed Risotto with Nori flakes, inspired by a Chilean recipe (cochayuyo). The flavour will develop so make extra for leftovers! US

View full recipe on pacificharvest.co

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Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 medium shallots, chopped
3 cloves garlic, chopped
3/4 teaspoon Kelp Sea Salt
2 cups lightly pearled barley
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
1/2 cup freshly grated Parmesan cheese
7g nori flakes (this is a relatively modest amount - you could increase this, to your taste, for added flavour)
1 1/2 cups finely chopped spinach
1 cup walnuts, toasted