This lemongrass coconut risotto is creamy, cozy, and full of fresh flavor.
No wine, no heavy cream, no hours of stock simmering — just simple, wholesome ingredients and BIG flavor.
Boil lemon grass and stalks of herbs in water. Mix-in bouillon cubes.
Make lemongrass stock
While the stock is simmering, sauté onions, garlic and chilies (chilies are optional) in olive oil in another large stock pot.
Cook rice
Add Arborio rice, green peas and dried rosemary. Stir on low heat until the rice starts sticking to the bottom of the pot.
Add about 2 ladles of the simmering stock to the rice using a strainer. Stir until most of the stock is absorbed. Repeat until the rice is cooked al dente.
Add coconut milk, lime zest and thyme leaves. Stir until the risotto gets creamy, but still a bit runny.
Finish with coconut milk
Turn off the flame. Add lime juice and garnish with more herbs. The rice will quickly absorb the liquid to give you a perfectly creamy risotto!
Enjoy your delicious vegan pea risotto with a protein of your choice! Get the recipe by clicking the button below:
Try this Thai Red Fried Rice made by infusing rice with lemongrass flavor.