Des Grands Thés bio et éthiques, des voyages et des rencontres…

Arlette Rohmer, fondatrice des Jardins de Gaïa

Risotto with a twist - with rooibos

You never get fed up of eating risotto! You can eat it in any season and it goes well with so many ingredients. Why not give it a full-flavoured touch of sunshine by replacing the usual broth with rooibos? As well as giving your risotto a pretty colour, it will add an original touch along with all its benefits!

For a well-balanced meal, we used it to stuff a mushroom and served it with a zesty green salad. Are you tempted to give it a try? Check out the recipe and tell us in the comments if you liked it!

Mushrooms stuffed with rooibos risotto, the recipe

Preparation: 10 minutes

Cooking time: 30 minutes

Ingredients for four people:

  • 40g of butter or a mix of butter/olive oil
  • 1 large onion finely chopped
  • 1 crushed clove of garlic
  • 300g of Arborio rice (don’t forget to rinse it first)
  • 1.5 litres of strongly infused Rooibos (around 6 tbsp)
  • 50g grated parmesan
  • 2 small carrots diced
  • 2 tbsp of chopped fresh parsley
  • 4 large mushrooms to stuff
  • 1 tsp. Incredible Lamb Rub
  • Salt and freshly ground black pepper

The recipe:

Prepare the rooibos by leaving it to infuse for 10 minutes at 95°C, then strain it and keep it warm.

Heat 1/3 of the fat in a saucepan and sauté the onions and garlic until they become translucent.

Add the rice and stir constantly for 5 minutes so it’s coated in fat.

Add the rooibos to the rice one ladle at a time. Allow time for the rice to absorb all the liquid before adding the next ladle. After 15 minutes of cooking, add the diced carrot.

Continue doing this until the rice is ‘al dente’ and creamy.

Meanwhile, brush the mushrooms, remove the stalks and sprinkle with the Incredible Lamb Rub. Pour a little oil into a hot frying pan and sauté the mushrooms whole until they begin to soften.

When the rice is ready, add the parmesan, parsley and the rest of the fat. Stir vigorously to bind everything together and adjust the seasoning to taste.

Stuff the mushrooms with risotto, drizzle with olive oil and eat them while they’re hot!


This recipe is delicious served with a green salad and parmesan cream! The carrot can be replaced by finely chopped red pepper, shredded white cabbage, squash or another vegetable depending on the season and what you fancy!

What tea would go well with this risotto ?

For a complementary flavour, try a Rooibos demeter, with the most intense aromas. For a touch of spicy freshness, you can also pair this risotto with a Turmeric-Ginger infusion, in a tea bag so you can even take it to work 😉

Bon appétit!

Écrit par Les Jardins de Gaïa

Pionniers sur le marché des thés et tisanes bio et équitables, Les Jardins de Gaïa proposent, depuis 1994, des grands crus nature, des classiques et des créations maison originales. Privilégiant les petits producteurs et les récoltes manuelles, ils ont développé au fil des années une gamme généreuse et variée de thés, rooibos et tisanes aux qualités gustatives reconnues, ainsi qu’une gamme d’épices bio et prémiums proposée sous la marque Terra Madre. Tel un jardin épanoui, la force des Jardins de Gaïa tient dans la diversité des terroirs et l’engagement des hommes qui la travaillent…

Notre Maison de thé