Seaweed and Mushroom Risotto

Name: Seaweed and Mushroom Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Ingredients: Rice 400g; Seaweed 50g; Mushroom 100g; 1 tsp Sesame seed; 2 tbsp Sesame oil; ½ onion, minced; 2 garlic cloves, minced; 1 Tbsp Soy sauce; 2 tbsp Olive oil; 4 cups vegetable broth (hot)

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Servings:

Prep Time:

30 minutes

Cook Time:

30 minutes

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Ingredients

Rice 400g
Seaweed 50g
Mushroom 100g
1 tsp Sesame seed
2 tbsp Sesame oil
½ onion, minced
2 garlic cloves, minced
1 Tbsp Soy sauce
2 tbsp Olive oil
4 cups vegetable broth (hot)

Directions

Heat the vegetable broth in a saucepan on a low heat.
Brown the mushrooms: Heat the olive oil and sesame oil in a large frying pan over medium heat. Add the mushrooms and sauté until golden.
Add the onion to the pan and sauté until translucent. Add the garlic and sauté for a further minute.
Add the rice to the pan and cook for 1-2 minutes, stirring constantly.
Add a ladleful of hot broth to the pan and stir gently until the liquid is almost absorbed. Continue adding stock, one ladle at a time, stirring frequently. Halfway through cooking, add the sliced seaweed.
Towards the end of cooking, add the soy sauce and mix well.
When the rice is creamy and cooked al dente, remove the pan from the heat. Add the sesame seeds and season to taste with salt and pepper.