Rooibos Risotto

When it comes to recipes, risotto has kind of a bad name. Many people believe that it's difficult and time consuming to cook. However, this Rooibos risotto recipe from Getaway is easier (and tastier) than you could ever imagine.


  • 1.8 litres chicken stock or vegetable stock or water
  • 12 Laager Rooibos teabags
  • Olive oil
  • 1 small onion, peeled and finely chopped
  • 400 g risotto rice
  • 150 ml white wine
  • 50 g butter
  • 2 handfuls of freshly grated Parmesan


Heat the stock (or water) in a large saucepan and add the teabags. Bring to the boil; turn the heat down and simmer for 10 to 15 minutes. Remove the teabags and keep the stock or water on low heat. In another pan, heat olive oil and add the onion. Slowly fry on low heat for about 10 minutes. Add the rice and keep on stirring for a minute or two. Stir in the white wine and stir until the liquid has cooked into the rice. Start adding ladleful's of the Rooibos stock, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but slightly al dente. This will take about 30 minutes. Take the risotto off the heat and season with salt and black pepper. Stir in the butter and Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it's necessary. Serve immediately with Parmesan shavings.