Name: Seafood brown rice risotto
Ingredients: 3 tbsp grassfed ghee (or good quality butter); 3/4 cup brown rice; 1/3 cup leek (finely chopped); 3 cloves garlic (finely chopped); 1/2 tsp sea salt; 2 cups broth; 2 cups veggies (broccoli, zucchini, mushroom chopped); 1/4 cup white wine; 1/2 cup water; 2 cups marinara mix (defrosted and dried if frozen ); 1/3 cup herbs (sage, chives, dill chopped)

Seafood brown rice risotto

Melinda Jacob

I'm not a seafood lover myself, but over the past few years, in much need of zinc, I have slowly incorporated more seafood. Shellfish in particular contains high amounts of zinc and I'm currently aiming to eat shellfish weekly. Using a marinara mix, this risotto is hearty, filling and full of flavours that take me back to the Adriatic sea.

Servings 2

Ingredients

3 tbsp grassfed ghee or good quality butter
3/4 cup brown rice
1/3 cup leek finely chopped
3 cloves garlic finely chopped
1/2 tsp sea salt
2 cups broth
2 cups veggies broccoli, zucchini, mushroom chopped
1/4 cup white wine
1/2 cup water
2 cups marinara mix defrosted and dried if frozen
1/3 cup herbs sage, chives, dill chopped

Instructions

Heat a medium sized saucepan over a medium high heat with 2 tablespoons of ghee. Saute the leek and garlic until fragrant and soft.
Add the rice, stirring frequently until it is browned and toasted. Then add the salt and broth, cover with a lid and heavily simmer, stirring occasionally for 20 minutes.
Stir in chopped veggies and continue to simmer for another 15-20 minutes. You may need to stir more frequently as the broth is absorbed to avoid the rice from sticking to the bottom.
Heat a fry pan over a medium heat with the remaining ghee. Once hot, add marinara mix and herbs. Stir fry until the seafood is just cooked through then set aside.
Once most of the broth is absorbed add in the wine and water and continue to stir frequently and keep the lid on for another 5 minutes. This should absorb quickly.
Check that the rice is cooked through, then remove the pot from the heat, stir through marinara mix and leave it to sit with lid on for 15 minutes.
Top with parmesan and fresh herbs.