Lemongrass Risotto Recipe
Lemongrass risotto is a light and creamy twist on the classic comfort dish. Infused with the citrusy aroma of lemongrass, this coconut risotto is a wholesome, plant-based meal that’s both satisfying and nourishing. Using risotto with coconut milk instead of traditional cream or cheese keeps it dairy-free. This vegan pea risotto is a flavorful dinner with simple, everyday ingredients.
Author: Sheeba
Equipment
Ingredients
- 8 stalks of lemongrass (or ¼ cup of dried/frozen)
- 6 stalks of thyme
- 5 cups of water
- 1½ bouillon cubes
- 1 tablespoon olive oil
- 1 small onion
- 3 cloves garlic
- 1 red chili (optional)
- 1 cup Arborio rice
- ½ cup green peas
- ½ teaspoon dried rosemary
- ¾ cup light coconut milk
- 1 tablespoon lime zest
- 1 tablespoon lime juice
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
1. Make stock with lemongrass
- Chop 8 stalks of lemongrass into small pieces. Separate the leaves from 6 stalks of thyme.
- Take 5 cups of water in a large stock pot. Add chopped lemongrass and thyme stalks to the water.
- Reserve the thyme leaves to add later.
- (If you’re using dried or frozen lemongrass, add ¼ cup of it.)
- Cover the pot and bring the water to a boil.
- Stir in 1½ bouillon cubes and reduce the flame.
- Let it simmer while you cook the rice.
2. Cook the rice
- In another large pot, heat 1 tablespoon olive oil.
- Finely chop 1 small onion and 1 red chili (if using). Mince 3 cloves garlic.
- Sauté the onions until they turn translucent. Stir in minced garlic and chopped red chili.
- Add 1 cup Arborio rice, ½ cup green peas and ½ teaspoon dried rosemary.
- Stir on low heat for a few minutes until the rice starts sticking to the bottom of the pot.
- Start adding the simmering lemongrass stock to the rice using a strainer to strain the stock as you go.
- Add 2 large ladles of stock. Stir and allow the rice to absorb the water.
- Add 2 more ladles of strained stock and stir. When most of the water is absorbed, repeat.
- DO NOT remove the stock from the stove. Keep it simmering.
- Keep adding the stock and stirring until the rice is cooked al dente (the grains should be soft but still have a bite).
Finish with coconut milk
- Warm up ¾ cup light coconut milk and add to the rice while you keep stirring.
- Add 1 tablespoon lime zest and the reserved thyme leaves. Once you start seeing bubbles, turn off the stove.
- Drizzle 1 tablespoon lime juice and stir one last time. The risotto should be runny at this stage.
- Let it rest for 5 minutes to allow the rice to absorb the liquid. Serve!
Video
Notes
- Rice: You can use Arborio or Carnaroli
- Lemongrass: If you can't get fresh lemongrass, try the dried or frozen versions. Can't find them? Lemongrass teabags (caffeine-free) also work! Use about 5 to 6 bags for this recipe.
- Use unsweetened light coconut milk.
- Bouillon cubes: Chicken or vegetarian is fine.
- Herbs: Fresh thyme and dried rosemary; you can use whatever Italian herbs you have on hand, fresh or dried.
- Secret to a creamy risotto (without cream) is to stir frequently. It needs some elbow grease! The more you stir the rice, the more starch is released and it gets ultra-creamy.
- Cook al dente before adding coconut milk. Rice will continue to cook in the residual heat even after removing from heat.
- DO NOT add cold coconut milk to the rice. Warm it up (don’t boil) before adding.
Nutrition Facts
Lemongrass Risotto Recipe
Amount per Serving
Calories
278.2
% Daily Value*
Fat
6.5
g
10
%
Saturated Fat
3.1
g
19
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2.7
g
Cholesterol
0.1
mg
0
%
Sodium
410
mg
18
%
Potassium
188.7
mg
5
%
Carbohydrates
48.4
g
16
%
Fiber
3.2
g
13
%
Sugar
2.7
g
3
%
Protein
5.2
g
10
%
Vitamin A
320.7
IU
6
%
Vitamin C
29.4
mg
36
%
Calcium
34.1
mg
3
%
Iron
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.