Sea Cucumber Risotto recipe - ingredients, nutrition and when to eat it
Sea cucumber risotto is made by slowly cooking rice in seafood stock and adding sea cucumber for a creamy finish.
Sea cucumber risotto is made by slowly cooking rice in seafood stock and adding sea cucumber for a creamy finish. The sea cucumber’s mild, chewy flavor comes through among the soft grains of rice, making this a lovely dish to enjoy slowly at dinner.
Seafood · 35 minutes to cook
Tips: Keep the stock warm and add it a little at a time so the rice cooks evenly.
Tips: Stir often after adding the rice to release its starch and create a creamy texture.
Tips: Sea cucumber can turn tough if cooked too long, so add it at the end and warm it briefly.
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Ingredients (1 serving)
- Rice — 0.1 cup
- Sea cucumber — 80 g
- Seafood stock — 300 ml
- Onion — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 Tbsp
- White wine — 2 Tbsp
- Parmesan cheese — 1 Tbsp
- Butter — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp