Risotto with Sencha Ariake and Prawns

Serves 4 Dish
  • easy
  • 40min
  • 35min
Risotto with Sencha Ariake and Prawns


  • 3 tablespoons (0.4 oz) Sencha Ariake
  • 9 oz risotto rice, such as Arborio
  • 1 onion
  • 1 clove garlic
  • 3 tablespoons olive oil
  • 1 sprig thyme
  • 100 ml white wine
  • 1 L chicken stock
  • 16 large shelled prawns
  • Salt and pepper


  • Peel and mince the onion and garlic.
  • Warm the olive oil in a frying pan.
  • Add the onion, garlic, and thyme. Cook until the onions are transparent, approximately 3 minutes.
  • Add the rice. Fry for a few minutes, stirring constantly, until the rice becomes transparent.
  • Add the white wine.
  • Once the rice has absorbed the wine, add a ladleful of stock. Stir.
  • Once the stock is absorbed, add another ladleful, continuing until no stock remains.
  • Sprinkle in the tea in the middle of this process.
  • Add the prawns.

Serving suggestion

For a richer risotto, top with parmesan curls before serving.
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