Risoto de Algas

Risoto de Algas is a vibrant Brazilian vegetarian dish that captures the ocean's essence through the use of seaweed, delivering a unique umami flavor. Creamy Arborio rice is perfectly cooked and infused with the briny notes of the sea, creating a delightful culinary experience.

Ingredients

• Arborio rice - 150 grams
• Dried seaweed (kombu or nori) - 10 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• White wine - 100 milliliters
• Parmesan cheese, grated - 30 grams
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring the vegetable broth to a simmer and add the dried seaweed. Let it steep for about 10 minutes, then remove the seaweed and set aside the broth.
2. In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and stir until it's mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next, about 18-20 minutes in total.
7. Once the rice is creamy and al dente, remove from heat and stir in the grated Parmesan cheese, chopped parsley, and season with salt and black pepper to taste.
8. Let the risotto sit for a couple of minutes before serving.

Nutrition

• Calories: 470
• Protein: 12 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in essential vitamins and minerals from seaweed.
• High in fiber, promoting digestive health.

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