{"id":963,"date":"2026-02-25T10:36:19","date_gmt":"2026-02-25T14:36:19","guid":{"rendered":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/?page_id=963"},"modified":"2026-02-25T10:36:19","modified_gmt":"2026-02-25T14:36:19","slug":"kelp-risotto","status":"publish","type":"page","link":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/kelp-risotto\/","title":{"rendered":"Kelp Risotto"},"content":{"rendered":"\n\n\t

Kelp Risotto<\/b><\/p>\n

From Ilana Jacobs (WHOI)<\/em><\/p>\n

 <\/p>\n

Ingredients<\/strong><\/p>\n

For the kelp broth<\/em><\/p>\n

8 cups water<\/p>\n

25 g dried kelp<\/p>\n

2 stalks celery, finely chopped<\/p>\n

\u00bc onion, finely chopped<\/p>\n

1 carrot, finely chopped<\/p>\n

1 tablespoon olive oil<\/p>\n

 <\/p>\n

For the risotto<\/em><\/p>\n

2.5 cups Arborio Rice<\/p>\n

1 shallot<\/p>\n

1 cup pinot grigio (or other dry white wine)<\/p>\n

4 tablespoons butter<\/p>\n

4 tablespoons olive oil<\/p>\n

2 cups grated parmesan cheese<\/p>\n

\u00a0<\/p>\n

Instructions<\/strong><\/p>\n

    \n
  1. In a medium pot, heat 1 tbsp olive oil on medium heat.<\/li>\n
  2. Add the onion, celery, and carrots, and saut\u00e9 for 5 minutes on medium heat, until vegetables become aromatic, and the onions are soft.<\/li>\n
  3. Add 8 cups of water to the pan and add the 25 g of dried kelp.<\/li>\n
  4. Bring to a boil. Cover, and cook for 15-20 minutes.<\/li>\n
  5. Strain the broth and keep the kelp, onion, celery, and carrot.\u00a0 This should yield ~6 cups of broth, which is what you will need for the risotto.<\/li>\n
  6. Once slightly cooled, chop the kelp and veggies into small pieces. Set aside.<\/li>\n
  7. In a large saucepan, melt the butter and heat the olive oil on medium heat. Add in the chopped shallot and saut\u00e9 for 2-3 minutes.<\/li>\n
  8. Pour the Arborio rice into the pan. Ensure all the grains are coated by the oil\/butter mixture. Toast the rice, ~2 minutes.<\/li>\n
  9. Pour in the wine. Stir until completely absorbed by the rice.<\/li>\n
  10. Turn the heat down to medium low. Pour in the kelp broth ~3\/4 cup at a time. Stir until absorbed, and then repeat until you have used all 6 cups of broth. Once all the broth is absorbed, the rice should be al dente.<\/li>\n
  11. Remove from the heat and stir in the 2 cups of grated cheese.<\/li>\n
  12. Add the chopped kelp from the broth, stir. Serve!<\/li>\n<\/ol>\n\n","protected":false},"excerpt":{"rendered":"

    Kelp Risotto From Ilana Jacobs (WHOI)   Ingredients For the kelp broth 8 cups water 25 g dried kelp 2 stalks celery, finely chopped \u00bc onion, finely chopped 1 carrot, finely chopped 1 tablespoon olive oil   For the risotto 2.5 cups Arborio Rice 1 shallot 1 cup pinot grigio (or other dry white wine)…<\/p>\n","protected":false},"author":176,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/963"}],"collection":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/users\/176"}],"replies":[{"embeddable":true,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/comments?post=963"}],"version-history":[{"count":3,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/963\/revisions"}],"predecessor-version":[{"id":987,"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/pages\/963\/revisions\/987"}],"wp:attachment":[{"href":"https:\/\/www2.whoi.edu\/site\/lindell-lab\/wp-json\/wp\/v2\/media?parent=963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}