Baked Sea Veg Risotto

Serves 4
40 mins

Ingredients

• 50g Butter (melted)
• 100g Fresh Foraged Sea Veg (Samphire, Seabeet, or Three Cornered Leak)
• 300g Risotto Rice
• Half a Glass of White Wine or Vermouth (optional)
• 700ml Hot Veg or Chicken Stock (from a cube is fine)
• 75g Parmesan (grated)

Optional Extras: If not using three cornered leeks, add 2 cloves of crushed garlic.

Recipe 

1. Preheat oven to 200C. 
2. Put the butter and rice in an ovenproof dish and stir to coat rice in the butter.
3. Add the prepared sea veg, stock and wine and cover with a lid or tin foil. Bake in oven for 30 minutes stirring once or twice during cooking.
4. When the liquid is nearly all absorbed stir in the parmesan and season to taste.