Preparation:
Brew the Jasmine tea with 1 litre of
75-80°C hot water. Let infuse for 3 minutes and strain into a pot.
Chop the
onion and watercress, grate the parmesan. Rinse the asparagus and cut off the
bottom part which is stringy. Cut the asparagus into bite-sized pieces and sear
in the pan with some salt and a dash of lemon juice until al dente.
Sweat
the onion cubes with half of the butter on medium heat. Add the rice and also
sweat for about 3 minutes while stirring. Deglaze with the wine. As soon as this
is evaporated, add the still hot tea in small amounts so that the rice is always
just covered with liquid. Stir frequently. It takes about 25 minutes for the
rice to be al dente. Now add the butter, the grated parmesan and the chopped
watercress. Add lemon peel, sea salt and pepper to taste. Now top off the
risotto with the asparagus.
TIP: Add 100 g cocktail
tomatos cut into quarters. A fresh and fruity indulgence.
For this dish we recommend: Green tea from China - Jasmine
Tea
- Ingredients for 4 servings:
- 5 heaped tsp. Jasmine tea
- 1 medium, chopped onion
- 400 g risotto Rice
- 200 ml dry white wine
- 3 tblsp. butter
- 40 g grated parmesan
- 1 bunch of green Asparagus
- 1 handfull of watercress
- 1/2 organic Lemon
- salt, pepper, sea salt
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