The word risotto embodies rich comfort food with its creamy slow cooked goodness. Throw in a little Quinoa, green beans, and green tea and you have what can only be described as, healthful and delicious! Healthy eating is not depriving yourself of all that is considered rich but is simply adding in more healthful ingredients to each meal you eat. Let’s not have a new years resolution to get healthy and then quit four days later because it’s too hard. Instead, take smaller portions and add in good stuff. This is exactly what this recipe does.

Green Tea and Green Bean Quinoa Risotto (photo by Janet Sanchez, all rights reserved)

Green Tea and Green Bean Quinoa Risotto (photo by Janet Sanchez, all rights reserved)

6 cups chicken broth
3 tbsp quality loose green tea (strong herbal notes, hearty green tea)

Heat chicken broth in a large sauce pan until 170° then add the green tea and steep as directed by the tea manufacturer. Remove the tea and keep the steep stock over medium low heat.

1 ½ cups Arborio rice
½ cup white quinoa
¼ medium white onion diced
1 tbsp olive oil
2/3 cup white wine
1 tsp salt
2 cups fresh green beans cut into 1 inch pieces
½ cup freshly grated parmesan cheese
2 tbsp cream cheese

In a large sauté pan with high sides, cook olive oil and onion over medium heat for about 2-3 minutes, then add the rice and Quinoa. Cook the rice until translucent and the Quinoa should become a golden brown. This takes about 3-4 minutes. Add in the white wine and salt, then cook down until the wine is almost all absorbed. Now ladle in about 1 cup of your tea broth and let cook until almost all absorbed by the rice. Repeat this 5 times. When you add your last cup of broth you will also add it the cut green beans. Allow it to cook as before. Your rice and quinoa should be cooked through with a creamy texture surrounding it. The green beans should be cooked but still have a bit of crispness to them. Remove from heat and stir in your parmesan and cream cheese. Serve with some oven-baked chicken and enjoy.

Serves approximately 4-6 people.

See more of Janet Sanchez’s articles here.

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