Green Tea Risotto with Zucchini
The delicate flavor of green pekoe flavors this risotto, set off by shredded zucchini. This is a good side dish to chicken or seafood, or as a vegetarian main dish.50 m 2
- � a medium yellow onion, diced
- 1 clove garlic, finely chopped
- 2 tbsp. olive oil
- 1 c. Arborio (risotto) rice
- 1 tbsp. green pekoe tea leaves
- 4 c. boiling water
- 1 small zucchini, shredded
- salt and black pepper to taste
In a teapot, brew green pekoe tea leaves in 4 c. of boiling water. Let stand for 7-10 min., 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 and discard (or reserve for another purpose). Add rice to the oil. Stir to coat rice. With heat on medium, add 1/2 c. of tea. Stir tea and rice until almost all of the tea is absorbed. Add tea 1/2 c. at a time, stirring until it is absorbed. When rice is al dente there should be 1/2 c. 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.
Prep time: 10 min. Total time: 40 min.