Salicornia Risotto

Salicornia Risotto

Salicornia Risotto

Chef Inaki Aizpitarte shows us how to cook salicornia like an Italian risotto with a easy and healthy recipe, ready in half an hour

March 30, 2012

serves for


total time

0 HR 35 MIN


400 g
125 ml
1 bunch
To taste
20 g


  • Cut the salicornia into rice-length pieces, then pan fry it with the scallion and white wine.
  • At the end, mix in a puree of parsley and clam juice.
  • It should be cooked like a risotto but requires less time, and should be concluded with the stirring in of butter.

This recipe is from the first number of the magazine Cook_inc., by Vandenberg Edizioni


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