Few dishes embody warmth, richness, and versatility quite like risotto. Celebrated for its creamy texture and unpretentious yet indulgent nature, risotto is all too often relegated to the cold winter months. Skipping over spring flavors would be a terrible mistake, as evidenced by a vibrant, verdant bowlful of Green Tea Goddess Risotto.

Fusing classic Italian comfort with an unexpected Asian twist, brewed green tea replaces conventional vegetable stock with an herbaceous foundation. Building upon that with the fresh flavors found in Green Goddess dressing, parsley, chives, and tarragon brighten and lighten the dish in one fell swoop.

Sushi rice has long been my preferred short grain for making risotto, above the more “authentic” arborio or carnaroli. I find it to be easier and quicker to cook, not to mention much easier to find in stores and less expensive. It just so happens to fit the fusion theme, too.

Whether served as a side dish or a light entree, the end results are inevitably rewarding. Familiar yet novel, comforting and sophisticated, it’s ideal for both casual dinners and special occasions. Risotto should be a perennial option on the menu, especially when it’s this brilliant.

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Yield: Makes 4 Servings

Green Tea Goddess Risotto

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Creamy, dairy-free risotto meets the herbaceous flavors of green Goddess dressing with an Asian twist. Brewed and whole green tea leaves add new layers of complexity to this classic comfort food.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 5 Cups Water
• 6 Bags Green Tea
• 2 Tablespoons Toasted Sesame Oil
• 1 Tablespoon Vegetable Broth Powder or Mushroom Seasoning
• 1 Teaspoon Ground Ginger
• 1 1/2 Cups Sushi Rice
• 1 Cup Fresh Parsley, Chopped
• 1/4 Cup Fresh Chives, Sliced
• 1/4 Cup Fresh Tarragon, Chopped
• 1/4 Cup Fresh Dill, Chopped (Optional)
• 3 Cups Fresh Arugula, Divided
• 1/4 Cup Toasted Pine Nuts
• 1/3 Cup Lemon Juice
• 1 1/2 Cups Shelled Edamame
• 1 Teaspoon Salt

Instructions

1. Place the water and green tea in a medium saucepan over medium heat and cover with a lid. Bring to a boil, turn off the heat, and let steep for 5 minutes. Remove the tea bags, reserving 3 for later.
   
   
2. Stir in the sesame oil, broth powder or mushroom seasoning, ginger, and rice and bring the tea mixture back to a boil. Reduce the heat to medium low, cover, and let simmer gently for 18 - 22 minutes, until the grains tender and creamy. The liquid should be mostly absorbed; when fully cooked, the rice should be neither dry nor soupy.
   
   
3. Meanwhile, as the rice cooks, place the parsley, chives, tarragon, dill (if using), and 2 cups of the arugula in your food processor. Open the reserved tea bags and add the green tea leaves as well. Pulse to begin breaking down the greens. Add the pine nuts and slowly drizzle in the lemon juice while pulsing, until the mixture is coarsely ground like pesto.
   
   
4. Fold the herb mixture into the risotto along with the edamame and salt. Stir until thoroughly incorporated.
   
   
5. To serve, divide equally between four bowls and top with 1/4 each of the reserved fresh arugula.
   

Notes

Substitution Tip: For a milder green flavor, try replacing the arugula with baby spinach.

Storage Tip: Leftover risotto can be stored in an airtight container in the fridge for 2-3 days. To reheat, place in a medium saucepan over medium-low heat along with an additional splash of water. Stir periodically until hot all the way through; 4-6 minutes. The color won't be as bright green, but the flavor will remain every bit as vibrant.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  NOW Foods, Real Food, Organic, Raw Pine Nuts, 8 oz (227 g)
• 
  Frontier Co-op, Vegetarian Broth Powder, No-Chicken, 16 oz (453 g)
• 
  Lundberg, Organic California Sushi Rice, 2 lbs (907 g)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 252Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 778mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.