Pomegranate Risotto
Ingredients:
1½ cups (375mL) boiling water
12 Bigelow® Pomegranate
Pizzazz Herb 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
Yield: Serves 6 - Prep Time: 10 minutes - Cook Time: 25-30
minutes.
Instructions:
Make tea by steeping 12 Bigelow® Pomegranate
Pizzazz Herb Tea Bags in 1½ cup (375mL) boiling water
for 10 minutes. Set aside tea.
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.
Nutritional Information:
Calories 189
Total Fat 11.1g
Saturated Fat 3.8g
Unsaturated Fat 6.3g
Trans Fat 0g
Protein 2.1g
Carbohydrates 19.9g
Fiber 0.5g
Cholesterol 10.5mg
Sodium 543.4mg
Potassium 30.2mg