Seaweed Barley Risotto

An unexpected addition to risotto, seaweed adds an umami impact that creates depth and a more complex savory taste for risotto. 


Sautee onion, shallot, and garlic in oil for 3-4 minutes until translucent, then add salt and barley and cook for an additional minute.  Add wine to deglaze pan and allow to reduce.  Add water a little at a time and allow pan to slowly simmer as water is absorbed and reduces.  This takes approximately 40 minutes.  Once all water has been absorbed, remove from heat and stir in lemon juice, zest, and cheeses.  Fold in spinach and seaweed and top with toasted walnuts.

Functional Benefits

The use of Nikken Seaweed Powder 1914 offers three main benefits:

  • Enhances mouthfeel and flavor retention on palate
  • Brings rich umami flavor to all dishes
  • Healthy Alternative/Replacement for salt and MSG to boost flavor

% Ingredients

  • 52.53 Water
  • 14.21 Pearled Barley
  • 8.75 White Wine
  • 5.55 Yellow Onion, chopped
  • 4.44 Walnuts, toasted
  • 4.44 Parmesan Cheese
  • 2.76 Marscapone Cheese
  • 1.66 Olive Oil
  • 1.57 Spinach, chopped
  • 1.55 Shallot, chopped
  • 1.11 Lemon Juice
  • 0.78 Garlic, chopped
  • 0.30 Seaweed Powder - 1914
  • 0.22 Lemon Zest
  • 0.13 Salt
  • 100