Simple Tea Risotto

In Japan there is something called お茶ずけ (ochazuke) which is rice, usually mixed with cooked salmon, and one would pour flavoured tea to make something like a porridge. They’re perfect for chilly winter nights or a simple quick meal. But, if you’re looking for something a little fancier, take the Italian route.

It’s one thing to want risotto but it’s another to buy cream that you won’t use again. I have a huge collection of various teas that are wonderful to cook with. That got me thinking…what if I used tea to flavour my risotto! Lower in fat and just as delicious!

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(DSLR was MIA at the time so iPhone photo has to do for now)

Simple Tea Risotto

Ingredients

  • 4 teaspoons of tea leaves (I used “Cocette” from Urban Tea Merchant, which is a smokey tomato flavored black tea, but use whatever tea you have)
  • 4 cups water
  • 1 cup corn
  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 1 cup aborio (risotto) rice
  • 1/2 cup cheddar cheese (shredded)
  • 1/2 cup Parmesan cheese (shredded)
  • Juice of 1/2 lemon
  • 3 strips of bacon (chopped)
  • Salt and pepper to taste

Direction

  1. Fry up bacon and set aside.
  2. Steep the tea in the 4 cups of water and set aside, make sure it’s hot when you use it.
  3. In a pot, heat the olive oil and sauté the onions until they’re translucent.
  4. Add in the aborio rice and stir for approximately 5-6 minutes.
  5. Add 1/2 cup of tea at a time while stirring interchangeably (stir until it isn’t as watery then add tea etc)
  6. Keep stirring at medium for about 35 minutes until its to the right risotto consistency.
  7. Add the grated cheese, lemon, salt/pepper, bacon, and corn and mix until well combined

Voila! Simple and delicious without the mound of calories!

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