Quinoa Risotto with Cockles and Seaweed
Serves 4 / 40 minutes
3 tbsp hazelnut or olive oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
2 small leeks, only the white part finely chopped
150ml white wine
200ml fish stock
70g Parmesan, finely grated
1 small handful basil, coarsely chopped
Roast the quinoa in a dry saucepan.
In another saucepan heat up 3 tbsp oil and fry the shallots, garlic and leeks. Add the quinoa together with white wine and fish stock. Bring to the boil and cook for 10 minutes. Add the cockles and check if they open (2-3 minutes).
Preheat the oven to 200?C/gas mark 6 and roast the laver for 5 minutes. Add Parmesan and basil to the quinoa risotto and sprinkle roasted laver on top.
Extracted from Seaweed by Claudia Seifert, Zoe Christiansen, Lisa Westgaard, and Hanne Martinsen (Grub Street, approx €23).