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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 a good side dish to chicken or seafood, or as a vegetarian main dish.

Prep Time: Prep time: 10 min. Total time: 40 min.
Serving Size: serves 4-6
  • ½ 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 ½ c. of tea. Stir tea and rice until almost all of the tea is absorbed. Add tea ½ c. at a time, stirring until it is absorbed. When rice is al dente there should be ½ 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.

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