Lemons, especially in the summer, bring about visions of sweet, yet tart lemonade. Children can be found sitting on the curb with their stands, handing out plastic cups full of the ice cold beverage, trying to make a few dollars to spend on candy, if their parents allow. The lemon is very versatile, not only making great cocktails and drinks, but also adding flavor to marinades, sauces, side dishes, desserts, etc. This recipe calls for lemon and lemongrass tea, making a fresh-tasting risotto perfect for serving with fish or lighter meats.
Prep Time: 10 minute prep time/20 min cook time
Serving Size: 6-8
Ingredients:
- 1 cup uncooked arborio rice (risotto rice)
- 2 tbsp olive oil
- 3 cups Lemongrass tea
- 2 shallots – chopped
- 1 cup chopped, toasted walnuts
- zest of 1 lemon
- juice of 1 lemon
- salt and pepper to taste
Directions:
- For toasted walnuts – heat oven to 350 degrees. Spread walnuts on baking sheet and bake for 5 mins. Set aside.
- Make tea – steep 6 tsp lemongrass tea in 3 cups hot water for 7 mins.
- In large pan add olive oil and shallots. Sauté for 2-3 minutes. Add rice and sauté 2 more minutes. Over medium heat, add 1 cup of the tea. Stir the rice and simmer until all liquid is absorbed before adding the next cup of tea. Repeat until all 3 cups are added and absorbed. Remove from heat and add lemon juice, lemon zest, salt, pepper, and walnuts.
