Green Tea Risotto

4 Reviews
75% would make this recipe again

The "secret" ingredient of this recipe is matcha, the fine powder green tea.

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Preparation : 5 min Cooking : 20 min
250 calories/serving

Ingredients

1/2 onions, finely chopped 100 g
1 1/2 cup chicken broth 375 mL
1/2 tbsp olive oil 8 mL
3/4 cup arborio rice 150 g
1 tsp matcha (fine powder green tea), or more to taste 2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min.

Method

  1. Finely chop the onion. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (which will take about 20 min).
  2. Heat the oil in a saucepan. Add the onion then sauté 2-3 min, until it becomes translucent. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring.
  3. Cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the matcha, then let the risotto stand for 2 min. Season with pepper to taste, then serve.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

250

Fat

3 g

4 %

Saturated 0.3 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

55 g

18 %

Fibre

1 g

4 %

Sugars

2 g

Net Carbs

54 g

Protein

5 g

Vitamin A

0 %

Vitamin C

5 %

Calcium

3 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Good source of  :
Selenium
Source of  :
Copper, Magnesium, Phosphorus, Vitamin B1, Zinc
Low  :
Fat, Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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