Tea Infused Apple Almond Risotto
Tean Infused Apple Almond Risotto takes roughly 30 minutes from beginning to end. This recipe makes 6 servings with 215 calories, 4g of protein, and 7g of fat each. For 83 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 117 foodies and cooks. It works well as a Mediterranean side dish. A mixture of water, parmesan cheese, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Mother Thyme. It is a good option if you're following a gluten free diet. With a spoonacular score of 31%, this dish is not so amazing. Similar recipes are Fruit Infused Iced Tea, Green Tean Infused Sunroot Soup, and Mint Infused Southern Sweet Iced Tea.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup diced apples
1 cup arborio rice
2 tablespoons butter
2 tablespoons dried cranberries, optional
Pinch of ground cinnamon
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
2 tablespoons slivered almonds (toasted if desired), optional
4 1/2 teaspoons The Republic of Tea Harvest of the Season Apple Almondloose tea
3 1/4 cup boiling water
Equipment:
teapot
stove
sauce pan
frying pan
Cooking instruction summary:
Steep tea in a loose leaf teapot for 7-8 minutes. Pour tea into a small saucepan, discarding loose tea and bring to a simmer on the stove top.Melt butter in a large deep skillet or large saucepanAdd apples and a pinch of cinnamon an cook until just tender.Add in rice and about 1/2 cup of simmering tea and cook stirring occasionally until liquid is absorbed. Continue stirring in about a cup of tea at a time, stirring occasionally until there is no liquid remaining and risotto is creamy and tender. Turn off heat and stir in Parmesan cheese. Season with salt and pepper.Add in toasted almonds and cranberries if desired.
Step by step:
1. Steep tea in a loose leaf teapot for 7-8 minutes.
2. Pour tea into a small saucepan, discarding loose tea and bring to a simmer on the stove top.Melt butter in a large deep skillet or large saucepan
3. Add apples and a pinch of cinnamon an cook until just tender.
4. Add in rice and about 1/2 cup of simmering tea and cook stirring occasionally until liquid is absorbed. Continue stirring in about a cup of tea at a time, stirring occasionally until there is no liquid remaining and risotto is creamy and tender. Turn off heat and stir in Parmesan cheese. Season with salt and pepper.
5. Add in toasted almonds and cranberries if desired.
Nutrition Information:
covered percent of daily need
