Ingredients
- 2 cups of risotto rice
- 6 cups of water
- 10 mixed mushrooms of any type
- 1 tablespoon of dried or flaked mixed seaweed, or six fresh pieces of any seaweed of choice approximately finger-sized
- 2 tablespoons of butter or dairy free alternative
- 1 tablespoon of white miso paste
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of soy sauce
- 2 cloves of garlic
- 1 medium onion
- 1 teaspoon of smoked paprika
- Pinch of salt
- 6 wild garlic leaves
Method
- Sauté the onion and chopped garlic cloves in the olive oil for five minutes on a medium heat in a non-stick pan.
- Add mushrooms and saute for a further five minutes.
- Add the rice, stir well and coat in the oil.
- Add the miso paste, smoked paprika and butter. Stir well.
- Add the balsamic vinegar, soy sauce, salt and dried or finely chopped seaweed. Stir in well.
- Keep on a medium heat and stir regularly, adding the water a little at a time as the rice absorbs the fluid.
- Continue to stir well and add all the water until the rice is cooked.
- Remove from the heat and stir through the chopped wild garlic leaves.
- Green seaweed has a light, salty flavour. The red seaweed (dulse) has an almost bacon-like flavour. Brown seaweeds are best finely chopped and eaten in small amounts as they can be chewy. Optional extras: Stir through or sprinkle with a couple of teaspoons of yeast flakes, or parmesan.
This editorial draft organizes preparation facts extracted from 1 research source. It is not ready for publication until every quantity, step and safety note has been checked against the linked source trail.
Preparation overview
This is a food-based herbal preparation. The ingredient list and method below preserve the measurable preparation facts found in the research source; therapeutic claims are intentionally not inferred from culinary use.
At a glance
- Prep: 20 minutes
- Cook: 45 minutes
- Yield: seaweed risotto
Storage and shelf life
- This seaweed risotto dish can be stored in airtight containers in the fridge for two days or alternatively can be frozen for use at a later date.
- Foraged seaweed is best stored in an airtight container once it is completely dry. It can be dried in the sunshine. The wild garlic is best used fresh, but can be shredded and stored in olive oil in an airtight container in the fridge for several weeks. Alternatively, any additional wild garlic can be made into a wild garlic ferment.
- Medicinal benefits
- Medicinal benefits of wild garlic
- Wild garlic is shown to be highly antioxidant and support the circulatory system by reducing the risk of cardiovascular diseases. It has also demonstrated antibacterial and antiparasitic actions (1).
- Medicinal benefits of seaweed
Safety review
- This automated research draft must be checked against every linked source before publication.
- Review food allergens, contamination controls and storage life before use.
Editorial verification checklist
- Confirm plant identity, plant part and preparation form.
- Verify every quantity, ratio, temperature and duration against the primary source.
- Check allergies, pregnancy, childhood use, medicine interactions and route of administration.
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- This automated research draft must be checked against every linked source before publication.
- Review food allergens, contamination controls and storage life before use.
Editorial standard
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