Monday, 27 February 2017

Welsh Lavebread Bara Lawr and Leeks Risotto

I made a Welsh Laverbread Bara Lawr and Leeks Risotto over the weekend with the fresh laverbread that I picked up from the market in the city of Cardiff. 

By the time it came to eating, making and plating it up, it had got a little too dark for a photograph, so you will have to forgive me and imagine how the Welsh Laverbread Leeks Risotto looked.  
Creamy white risotto with flecks of dark green from both sweet leeks and laverbread. It tasted lovely actually.  I liked how the laverbread clung onto the rice like a green edible rice paper.  I will definitely be making it again and hopefully the next time I will get a photograph for you.

Please also check out my Welsh Rarebit Risotto

Welsh Laverbread and Leeks Risotto
Serves 2
2 tablespoons olive oil
2 medium leeks (green and white parts), sliced an cleaned
200g risotto rice
2 pints vegetable stock

2 - 4 tablespoons fresh laverbread
Optional: 60g - 100g cheddar cheese or Vegan Alternative, grated
1 tablespoon Tamari sauce
Salt and pepper to taste
Heat the oil in a wide shallow pan and cook the leeks until softened. 

Stir in the rice until coated and sautĂ© with the leeks until the rice is translucent. 
Then gradually add the stock. 
Stir until the rice is tender – this will take about 30 minutes. 
Halfway through the process stir in the laverbread.
You may not need all the liquid.
A couple of minutes before the end of the cooking time, stir in the Tamari and optional  cheese or vegan alternative.

Season with salt and pepper to taste and serve immediately. 


  1. I think the photo actually came out pretty well - it looks good. Sounds delicious!

    1. Thanks Kimmy. The photo is just of the laverbread, not the finished risotto dish :)


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