Lemon Grass Risotto
Light and delicate risotto made with lemon grass tea and toasted walnuts. Prep time: 10 min. Cook time: 20 min.30 m 2
- 1 c. uncooked Arborio rice (risotto rice)
- 2 tbsp. olive oil
- 3 c. hot water
- 6 tsp. lemon grass tea leaves
- 2 shallots, chopped
- 1 c. chopped, toasted walnuts
- 1 lemon, zested and juiced
- salt and pepper to taste
Brew 6 tsp. lemon grass tea in 3 c. hot water for 7 min.
If walnuts are not already toasted, spread walnuts on a baking sheet and bake 5 min. in a 350°F oven. Set aside.
In large pan, add olive oil and shallots. Sautee for 2-3 min. Add rice and sautee 2 more min. Over medium heat, add 1 c. of the tea. Stir the rice and simmer until all liquid is absorbed before adding the next c. of tea. Repeat until all 3 c. are added and absorbed. Remove from heat and add lemon juice, lemon zest, salt, pepper, and walnuts.