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Green Tea Risotto with Zucchini

Submitted by: Dawn Lowe-Wincentsen

The delicate flavor of green pekoe flavors this risotto, set off by shredded zucchini. This is good as a side dish to chicken, shrimp, or white fish, or as a vegetarian main dish.

Prep Time: 30 minutes active time, 30 minutes total time.
Serving Size: 4-6

Ingredients

½ medium yellow onion diced
1 clove garlic finely chopped
2 Tbls olive oil
1 cup Arborio (risotto) rice
1 Tbls green pekoe
4 cups boiling water
1 small zucchini, shredded
Salt and black pepper to taste

Directions
In a tea pot brew pekoe in 4 cups of boiling water. Let stand for 7-10 minutes, or until strong, but not bitter.

While tea is brewing, heat oil in a pot on the stove. Add onion and garlic. Sautee onion and garlic until they are tender and release a strong fragrance. With a slotted spoon remove them from the oil, reserve for another purpose, or discard. Add rice to oil, Stir to coat rice. With heat on medium add ½ cup of tea. Stir tea and rice until almost all of the tea is absorbed. Add tea ½ cup at a time, stirring until it is absorbed. When rice is al dente there should be ½ cup of tea left. Stir zucchini into the rice and add the last of the tea. Stir until thick and creamy. Add salt and pepper if desired.