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!
Simple Tea Risotto
- 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
- Fry up bacon and set aside.
- Steep the tea in the 4 cups of water and set aside, make sure it’s hot when you use it.
- In a pot, heat the olive oil and sauté the onions until they’re translucent.
- Add in the aborio rice and stir for approximately 5-6 minutes.
- Add 1/2 cup of tea at a time while stirring interchangeably (stir until it isn’t as watery then add tea etc)
- Keep stirring at medium for about 35 minutes until its to the right risotto consistency.
- Add the grated cheese, lemon, salt/pepper, bacon, and corn and mix until well combined
Voila! Simple and delicious without the mound of calories!