A Balance of Flavors: Sencha and Red Radish Sprout Risotto – Tea Culture of the World Skip to content

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Oozy Sencha risotto with radish Sprouts

Oozy Sencha risotto with radish Sprouts

Step into the world of culinary delight with a recipe that marries the rich, earthy tones of Sencha tea with the crisp freshness of red radish sprouts. Our Sencha and Red Radish Sprout Risotto is not just a dish; it's a journey for your taste buds, an experience that elevates the art of cooking to a whole new level.


  • 350gm Arborio Rice
  • 30gm Butter
  • 50ml EVOO
  • Salt As needed
  • 10gm Sencha Tea
  • 100ml White wine
  • 5gm Red radish sprouts
  • 80gm White onion

Crockery Used: Small Plate



    1. Add EVOO to pan and sweat the finely chopped onion. Then add Arborio rice and toast for one minute with onion.
    2. When rice start cackling then add white wine and let it simmer, when wine completely evaporated start adding veg stock ad sencha tea.
    3. Continue cooking till rice is cooked then add butter and adjust seasoning.
    4. Garnish with parmesan cheese and micro greens.

    We can add any toppings into it like chili, SDT, olives, pesto etc.


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