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Lemon Grass Risotto

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Light and delicate risotto made with lemon grass tea and toasted walnuts.

Prep Time: Prep time: 10 min. Cook time: 20 min.
Serving Size: 6 servings
  • 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. Sauté for 2-3 min. Add rice and sauté 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.

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