Posts Tagged 'asparagus'

Rooibos Risotto with Asparagus and Coconut

Rooibos Risotto 2
While we typically think of South African rooibos as a welcome addition to desserts, the sweet, slightly woodsy character of this tea also works well in savoury dishes, imparting a delicate flavour and gorgeous hue. Here, we’ve used rooibos in place of broth and paired it with fresh, spring asparagus and creamy coconut to make a risotto that tastes as good as it looks.

Ingredients:
1 bunch asparagus
2 tablespoons coconut oil
1 cup risotto rice
½ onion, finely diced
2 cloves garlic, minced
1 inch piece of ginger, minced
1 stalk of lemongrass, peeled and gently bruised
2 lime leaves
½ cup dry white wine
3 cups prepared Tealish Organic Rooibos tea
½ teaspoon salt
¾ cup coconut milk
½ tablespoon agave
½ tablespoon lime juice
Freshly ground pepper, to taste
Unsweetened shredded coconut and thinly sliced Thai basil, to garnish

Directions:

  1. Begin by preparing your tea. Make sure the infusion is strong, and keep the tea warm!
  2. Wash and trim the ends off the asparagus. Slice into 2-inch pieces, saving a few stalks whole for garnishing the bowls.
  3. Warm 1 tablespoon of the coconut oil in a large non-stick fry pan. Add the asparagus and a pinch of salt, and cook until the asparagus is bright green but still has a bite to it, about three minutes. Transfer asparagus to a plate and reserve.
  4. Heat a large saucepan on medium, and add the remainder of the coconut oil. Add the onion and cook until translucent, 5-7 minutes. Stir in the garlic and ginger and cook for an additional two minutes, until fragrant.
  5. Add the rice to the saucepan and stir to coat. Allow the rice to toast for about two minutes. Pour in the wine and stir until all the liquid has been absorbed.
  6. Place the lemongrass and lime leaves in the saucepan, along with ½ cup of the tea and the salt. Stir gently until all the tea has been absorbed.
  7. Continue to ladle the tea into the rice, ½ cup at a time, making sure all the liquid is absorbed before adding the next ladleful. You will need up to three cups of tea, depending on how dry your rice is. The rice is done when it is tender but still firm to the bite.
  8. Remove the lemongrass and lime leaves. Stir in the coconut milk, lime juice, agave and pepper, and add the asparagus. Cover, reduce heat to very low and let the mixture warm for about five more minutes.
  9. Serve in bowls, garnished with shredded coconut, Thai basil leaves and reserved stalks of asparagus.
  10. Enjoy!

 


ABOUT TEALISH

Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at www.tealish.com

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