Moringa Green Tea Risotto with Coconut Cream

Time: 50 min


Serves: 4



  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.


Products used in this recipe

Organic Green Tea With Ginger

Organic Coconut Cream

Organic Virgin Coconut Oil

Organic Moringa Powder

Pink Himalayan Salt Fine

Gluten Free
Dairy Free

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