This risotto is simply awesome. It's healthy and delicious. Bigelow's Pomegranate Pizzazz Tea has added that special touch to the flavor.
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Nutrition Info
|
|
%DV |
| Calories: |
398 |
20% |
| Protein: |
9 grams |
18% |
| Carbohydrate: |
46 grams |
15% |
| Total Fat: |
21 grams |
33% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
16 milligrams |
5% |
| Saturated Fat: |
9 grams |
43% |
| Monousaturated Fat: |
7 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
0.7 grams |
3% |
| Total Sugar: |
3 grams |
|
| Sodium: |
297 milligrams |
|
| Potassium: |
221 milligrams |
|
| Vitamin A (Retinol Equivalent): |
37 |
|
| Vitamin C: |
1 milligrams |
|
| Calcium: |
13 milligrams |
|
| Iron: |
2 milligrams |
|
| Vitamin D: |
0.07 micrograms |
|
| Thiamin: |
0.3 micrograms |
|
| Riboflavin: |
0.2 milligrams |
|
| Niacin: |
4 milligrams |
|
| Vitamin B6: |
0.1 milligrams |
|
| Folic Acid: |
72 milligrams |
|
| Vitamin B12: |
0.01 micrograms |
|
Ingredients
-
1½ cups (375mL) boiling water
-
12 Bigelow® Pomegranate Pizzazz Herbal Tea Bags
-
3 tablespoons (45mL) olive oil
-
2 tablespoons (30mL) butter
-
½ cup (125mL) onion, minced
-
1½ cup (375mL) Arborio rice
-
1 cup (250mL) prepared Bigelow Tea (from above)
-
4 ½ cups (1125mL) chicken stock, heated
-
2 teaspoons (10mL) fresh tarragon, finely chopped
-
½ cup (125mL) mascarpone cheese
-
Freshly ground pepper and salt to taste
-
Tarragon sprigs for garnish
Instructions
Make tea by steeping 12 Bigelow® Pomegranate Pizzazz Herbal Tea Bags in 1½ cup (375mL) boiling water for 10 minutes. Set aside. Heat olive oil (on medium heat) in large heavy bottom pan, add butter and melt. Add onion and saute. Add Arborio rice and stir about 1 minute. Add Bigelow® Pomegranate Tea and stir until absorbed. Add chicken stock ¾ cup (180mL) at a time, stirring until liquid is absorbed. Continue with remaining stock, stirring between each addition. If risotto begins to stick, lower heat slightly. Continue until all the stock has been used and the rice is cooked and creamy. Add the tarragon and the mascarpone and stir until the cheese has melted. Season to taste. Serve in large soup bowls garnished with tarragon sprigs as an appetizer or serve as a side dish with entree.