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Arame, Shiitake and Pea Risotto

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    Arame has a mild, semisweet flavour and is rich in iron, calcium, and iodine. When soaked, it will expand to twice its volume.

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    1/4 cup (60 mL) arame
    3 tsp (15 mL) extra-virgin olive oil
    1 cup ( 250 mL) sliced shiitake mushrooms
    6 cups (1.5 L) kombu stock
    1 small yellow onion, peeled and diced fine
    1 cup (250 mL) arborio rice
    1/2 cup (125 mL) fresh green peas

    Quickly rinse arame and soak for 5 minutes in cold water; drain, chop, and set aside.

    In medium frying pan, heat 2 tsp (10 mL) olive oil. Add mushrooms and saute until golden and tender. Reserve.

    Heat stock in medium pot. Keep on low temperature.

    In another medium pot, heat 1 tsp olive oil and add onion. Saute to 3 minutes on medium heat. Add rice, stir to coat, and toast for 3 to 4 minutes. Increase heat to medium-high.

    Add ladleful of warm stock to rice, stir.

    Continue adding stock, 1 ladleful at a time, as it is absorbed and stir.

    When rice is almost cooked (it should be tender to taste with a bit of a bite at the centre) add arame, peas, and a last ladle of stock. Stir well, add mushrooms to reheat, and serve.

    Serves 4.

    One serving contains: 150 calories; 5 g protein; 0.75 g total fat (5 g sat. fat, 0 g trans fat); 29 g carbohydrates; 1 g fibre; 15 mg sodium

    source: "Sea Vegetables", alive #334, August 2010

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    Arame, Shiitake and Pea Risotto

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