Nori Risotto


3 tablespoons healthy oil
1 c. chopped onion
1 Tbsp chopped garlic
3/4 teaspoon Peruvian Pink salt

2 cups pearled barley (or sub farro or freekah)
1 cup decent white wine (sub 1/3 cup lemon juice if preferred)
6 cups water or lightly-flavored vegetable broth
zest of 1 lemon
1/3 cup soft cheese
1/2 cup fresh Parmesan cheese (reserve 1 Tbsp)
1-2 tsp Natural Nori flake (toasted)
1 1/2 cups finely chopped dark greens (spinach/chard/kale etc)
1 cup walnuts, toasted (or pine nuts)


Heat the oil over medium heat, add the onion, garlic, and salt. After stirring constantly for 5 minutes until the onion wilts, add your grain to the pot and stir until coated with a nice sheen, then add the wine, and simmer for 3 or 4 minutes, until liquid is absorbed. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of water (or broth), 1 cup at a time, letting your grain absorb most of the liquid between additions (at least 30 minutes) and stir periodically to prevent burning. It is done when the texture is to your liking.

When ready, stir in the lemon zest, cheeses, seaweed & greens. Top with nuts and the remaining Parmesan.

Submitted By:
The PSF Team
Nori Risotto
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