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Lemongrass Risotto

Submitted by: Lynn McDonnell

Light and delicate risotto made with lemongrass tea and toasted walnuts.

Prep Time: 10 minute prep time/20 min cook time
Serving Size: 6-8

Ingredients

1 cup uncooked arborio rice (risotto rice)
2 tbsp olive oil
3 cups Lemongrass tea
2 shallots - chopped
1 cup chopped, toasted walnuts
zest of 1 lemon
juice of 1 lemon
salt and pepper to taste

Directions
Toast walnuts - heat oven to 350 degrees. Spread walnuts on baking sheet and bake for 5 mins. Set aside.

Make tea - steep 6 tsp lemongrass tea in 3 cups hot water for 7 mins.

In large pan add olive oil and shallots. Saute for 2-3 mins. Add rice and saute 2 more mins. Over medium heat, add 1 cup of the tea. Stir the rice and simmer until all liquid is absorbed before adding the next cup of tea. Repeat until all 3 cups are added and absorbed. Remove from heat and add lemon juice, lemon zest, salt, pepper, and walnuts.