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Tetley-infused Mushroom Risotto
I’ve partnered with Tetley Tea for the next few months and along with some awesome giveaways, I'll also be sharing a healthy dose of tea facts and recipes. I had no clue that you could use tea to flavour both savoury and sweet dishes and cannot wait to give this one a try - risotto is one of my absolute favourite things to eat and this Tetley-infused mushroom risotto sounds amazing! WHAT YOU'LL NEED: 3 cups water 4 Tetley Black teabags 4 TBSP butter 4 TBSP olive oil 250g sliced mushrooms 1 TBSP finely chopped fresh thyme 1 large onion, diced and chopped 4 cloves minced garlic 2 cups uncooked risotto rice 1 cup dry white wine 3 cups veg stock 2 TBSP crème fraiche 1 ½ cups grated parmesan cheese HOW TO MAKE TETLEY-INFUSED MUSHROOM RISOTTO Bring the water to a boil in a medium saucepan, then remove from heat and drop in the Tetley teabags. Leave to steep for 5 minutes, then remove the teabags and add the veg stock to the tea infusion. Place a separate large pot on medium heat, add 1 TBSP butter and 2 TBSP olive oil, then add the mushrooms and sauté for 6…