Darjeeling Risotto

17Jun08

We make risotto every once in a while around our house and we usually use chicken broth for the liquid.  Not this time though, we steeped up a pot of Organic and Fair Trade Darjeeling 2nd Flush and used that as the liquid.  It turned out really well.  The risotto was a nice brown color and had subtle hints of tea flavor.  I’m not a nutritionist or anything, but I think this is a healthier way to make risotto.  Give it a try and let us know what you think.  Recipe is below:

Darjeeling 2nd Flush Risotto with spring veggies

Ingredients:

1 cup of risotto

half a chopped onion (we used 4 spring onions from the garden)

2 cloves of garlic, minced (we used 3 spring garlic bulbs)

handful of asparagus

handful of pealed fava beans (blanched)

half a bag of frozen peas 

Pancetta, diced

Parmesean

Darjeeling 2nd Flush black tea (available at Foxfire Teas)

Organic Tea Seed Oil (available at Foxfire Teas)

Directions:

1. heat large skillet over med. heat

2. add 2 tbsp tea seed oil and 1 knob of butter 

3. Let butter melt and add onion and garlic (saute for 5 minutes, stirring frequently)

4. Add risotto and follow directions on back of risotto package

 *Replace suggested liquid with Darjeeling 2nd Flush black tea (steep a 36 oz pot ahead of time and cover with a tea cozy so you have hot liquid throughout the process.  

*We added the peas, asparagus and fava beans towards the end of the process to avoid over cooking them. *While the risotto is cooking, crisp up the pancetta in another pan and top the risotto with it at the end.

*Enjoy!

 

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Tags: asparagus, black tea, Darjeeling, fair trade, fava beans, foxfire teas, garlic, onion, organic, pancetta, parmesean, peas, risotto, Spring, tea seed oil, Veggies