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Seaweed Risotto

URL: https://www.101cookbooks.com/archives/seaweed-risotto-recipe.html

Ingredients

The base

  • 2 cups lightly pearled barley or pearled farro
  • 6 cups water or lightly-flavored vegetable broth

The aromatics

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 medium shallots, chopped
  • 3 cloves garlic, chopped
  • ¾ teaspoon fine-grain sea salt

The flavorings

  • 1 cup good-quality dry white wine
  • 1 lemon zest and some juice
  • 1 ½ cups mascarpone cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ ounce dried nori seaweed, toasted
  • 1 ½ cups finely chopped spinach

The toppings

  • 1 cup walnuts, toasted

Instructions

  1. Heat olive oil in a large saucepan over medium heat and sauté onion, shallots, garlic, and salt until softened.
  2. Add barley and stir to coat, then add wine and simmer until absorbed.
  3. Gradually add water or broth, one cup at a time, allowing barley to absorb liquid between additions, stirring regularly for about 40 minutes.
  4. Once barley is tender, remove from heat and stir in lemon zest, mascarpone, and most of the Parmesan.
  5. Add toasted seaweed and chopped spinach, adjusting seasoning with lemon juice if needed.
  6. Serve topped with walnuts and remaining Parmesan.

Nutrition Facts (estimated)

Servings
6+
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
12g
Sodium
500mg
Cholesterol
30mg

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