Sea Vegetable Risotto


April 12, 2017

A risotto with light green sea vegetables.
Generously donated by Rachel Lambert© (, from her book: Seaweed Foraging in Cornwall and the Isles of Scilly, Alison Hodge 2016


Ingredients (serves 4)

15 ml olive oil

25 g butter

1 medium onion, peeled and finely chopped

200 g courgettes, chopped

275 g Italian risotto rice

90 ml dry white wine

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.