Seafood brown rice risotto
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.
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.