Moringa Green Tea Risotto with Coconut Cream

Ingredients:

• 1 cup Arborio rice
• 1 liter chicken or vegetable broth, kept warm
• 2 sachets of Earth’s Finest Organic Green Tea With Ginger
• 1/2 cup Earth’s Finest Organic Coconut Cream
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsp Earth’s Finest Organic Virgin Coconut Oil
• 1/2 cup dry white wine (optional)
• 1 tsp Earth’s Finest Organic Moringa Powder
• Earth’s Finest Pink Himalayan Salt Fine, to taste
• Freshly cracked black pepper, to taste
• Grilled shrimp or sautéed mushrooms for serving (optional)
• Fresh parsley or cilantro, finely chopped for garnish

Method:

1. Tea Infusion: Warm the broth in a saucepan until it’s just below boiling. Turn off the heat and steep the sachets of organic green tea with ginger for 5 minutes. Remove the tea sachets and keep the broth warm.
2. Sautéing Basics: In a large, heavy-bottomed pan over medium heat, melt the organic virgin coconut oil. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
3. Rice Toasting: Add the Arborio rice to the pan, stirring frequently until the rice is lightly toasted, about 2-3 minutes.
4. Deglazing: If using, pour in the white wine, stirring until it’s mostly evaporated.
5. Risotto Cooking: Begin adding the green tea-infused broth, one ladle at a time, to the rice. Wait until the liquid is mostly absorbed before adding another ladle. Stir frequently and maintain a gentle simmer to ensure even cooking.
6. Flavoring: Halfway through the cooking process, sprinkle in the organic moringa powder, salt, and black pepper. Continue the ladling process until the rice is creamy and cooked to al dente, about 18-20 minutes in total.
7. Finishing Touch: Once the rice is cooked, stir in the organic coconut cream until the risotto is creamy and velvety. Adjust seasoning if necessary.
8. Serving: Spoon the risotto onto plates or into bowls. Top with grilled shrimp or sautéed mushrooms, if using. Garnish with freshly chopped parsley or cilantro.