10 g dried, chopped sea greens, plus extra for garnish (approx 30 g fresh) Add To Cart
1 litre vegetable stock, hot
45 ml double cream (optional)
60 g Parmesan, freshly grated
Black pepper, to taste
Put the oil, butter and onion in a large saucepan, and sauté until golden. Add the chopped courgettes and cook for 1 minute, then mix in the rice and stir to coat grains thoroughly. Sauté for a couple of minutes, until the rice is slightly translucent. Turn up the heat, add the wine and gutweed and let it bubble away, stirring the rice constantly. Now begin to add the stock, a ladleful at a time. When the liquid has been absorbed, add the next ladleful, stirring constantly and adjusting the heat as necessary. If you run out of stock before the rice is cooked, add boiling water and continue cooking. When the rice is al dente, take the pan off the heat; add the cream (if using), Parmesan and plenty of black pepper. Mix well and put the lid on until ready to eat. When serving, add a few strands of sea greens on to each portion as an edible decoration.