Rooted risotto & sea salad

Suitable for vegan and vegetarian diets.

This recipe was created by one of our talented students, Akriti Goel at London College of Communication, in a collaborative workshop with UAL Climate Emergency Network and UAL Regenesis. Looking for food for the soul? This creamy risotto recipe is for you. 

Ecosystem story 🌱

The mushrooms help make nutrients available for these root vegetables and other plants in the soil through their incredible ability to cycle and break down nutrients. They also biosynthesize residues from crops for their own food, thus maintaining a healthy balance in the soil. 

The rooted risotto is made with a number of root vegetables which help the earth hold the soil together and form an integral part of the ecosystem. 



Coming to seaweed, it is readily available and can be grown in multiple regions around the world. It is one of the few foods with a negative carbon footprint and thus it is very sustainable for the planet going forward. 



All in all- both mushrooms and seaweed act as land and water cleansers respectively. Cleaning them of toxins and providing a healthier ecosystem for other species around them. 

INGREDIENTS: 

Rooted risotto

• Wild mushrooms
• Onions
• Garlic
• Ginger
• Green chillies
• Arborio rice
• Oat milk
• Olive oil
• Salt and pepper to taste
• Paprika
• Oregano

Sea salad

• Carrot
• Cucumber
• Seaweed
• Sesame seeds
• Sea salt
• Lemon
• Sesame oil

METHOD:

Rooted risotto

1. Cut the mushrooms, onions, garlic and green chillies. Grate a little bit of raw ginger.
2. Heat some oil in a pan and add the chopped onions. Cook on a low flame until caramelised.
3. Add the chopped garlic and green chillies.
4. Add mushrooms and saute for 3 minutes.
5. Add small amounts of oat milk as the flavour of the caramelised onions is absorbed and it starts to thicken.
6. Add the arborio rice and vegetable stock. Stir until cooked through and creamy. 
7. Add salt, pepper, paprika and oregano to taste.

Sea salad

1. Use a peeler to cut thin strips of cucumber and carrot.
2. Cut the seaweed into thin strips.
3. Mix them together, sprinkle some sesame seeds, sesame oil, sea salt and squeeze half a lemon. 

Contact:

Find more delicious recipes at @ualcatering