Try something different for dinner and let your guests guess your secret ingredient. Our black tea risotto is full of flavour and a great vegetarian dish that everyone will love!
475ml water
In the recipe
In a medium saucepan, bring the water to a boil. Remove from heat and steep the Dragonfly Traditional English teabags for 5-6 minutes. Make sure to squeeze out all the liquid from the bags before removing. Combine the tea with the vegetable broth and keep warm.
In a heavy bottom pot, add 1 tbsp of butter and 2 tbsp of oil and melt over a medium high heat. When hot, add the mushrooms and asparagus and sauté for 5-6 minutes, until nicely browned. Add the fresh thyme and stir to incorporate. After seasoning with salt and pepper, put the mushrooms and asparagus into a bowl.
In the same pot, add another tbsp of butter and the rest of the olive oil. When the butter has melted add the onions and the garlic, stirring frequently until softened, about 4 minutes. Add the rice and stir to coat, about 2 minutes. Add the wine and stir the rice, scraping the bottom of the pot to release the caramelized mushroom bits, until the wine has evaporated, about 5 minutes.
Add about 1 cup of broth and stir the rice, until the broth is nearly absorbed. As the broth gets absorbed, add more by the ladleful. Stir the rice gently to ensure the broth is evenly absorbed, and the rice does not stick or burn on the bottom. Continue until the rice is al dente, about 20-25 minutes. Depending on the rice, you may need slightly more or less broth.
When the rice is done, stir in the remaining 2 tbsp of butter, Crème Fraîche, grated cheese, and the sautéed mushrooms and asparagus. Stir to incorporate and serve immediately.
