Lemongrass Risotto Recipe

Written by: Vladimir Lapshin

Lemongrass risotto is a flavorful dish that combines the creamy flavor of italian risotto with fresh asian flavors. This lemongrass risotto recipe uses coconut milk, ginger, and lemongrass to create a comforting and satisfying meal. 

It is perfect for dinners. The best part about this lemongrass risotto recipe is that you can easily make it with simple ingredients. I have given step by step instructions for making this tasty and flavorful lemongrass risotto. 

Key Takeaways

• Fusion of Flavors: This lemongrass risotto recipe combines Italian comfort (creamy risotto) with Asian flair (lemongrass and coconut) for a unique taste experience.
• Aromatic and Comforting: Lemongrass adds a fresh, citrus aroma to the rich and creamy rice, making the dish both soothing and flavorful.
• Simple Ingredients: It is made with easy-to-find ingredients like rice, broth, lemongrass, and spices. Most of these ingredients are available at regular grocery stores.
• Vegetarian-Friendly: This dish uses vegetable stock and coconut milk, and is naturally vegetarian.

What is lemongrass Risotto

Lemongrass risotto is a delightful variation of the classic Italian rice dish. A traditional risotto is made by slowly cooking Arborio rice in broth and stirring frequently until it becomes creamy. In lemongrass risotto, we infuse this creamy base with the flavor of lemongrass which is a fragrant herb commonly used in Thai and Vietnamese cuisine. 

Lemongrass has a bright, lemony scent and flavor, which gives the risotto a fresh and exotic twist. The dish often includes other complementary ingredients like garlic, ginger, and sometimes coconut milk to enhance the Southeast Asian flavor profile.

Lemongrass Risotto Recipe

Recipe by Recipe Blossom

0.0 from 0 votes

Course: HealthyCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories per serving

300

kcal

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups Arborio rice (or other risotto rice)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped (yellow or white onion works)

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced (about a 1-inch piece)

• 2 stalks lemongrass, finely chopped (use the tender white inner part)

• 1/2 teaspoon red chili flakes (optional)

• 5 cups vegetable stock

• 1 can (about 400 ml) coconut milk

• Salt and black pepper to taste

• Fresh cilantro or parsley for garnish (optional)

• Lime wedges for serving (optional, for an extra splash of citrus)

Step by Step Instructions

• Warm the Stock: In a saucepan, bring the vegetable stock to a gentle simmer and keep it warm on low heat. Having hot stock ready will help the risotto cook evenly.
• Sauté Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes soft and translucent. Then add the minced garlic, ginger, lemongrass, and chili flakes. Sauté for another minute or two, stirring, until fragrant. 
• Toast the Rice: Add the Arborio rice to the pot with the aromatics. Stir it around so each grain is coated in the oil. Cook the rice for about 1-2 minutes, stirring constantly, until the edges of the grains look slightly translucent. 
• Add Broth Gradually: Add a ladle (about 1/2 cup) of the hot vegetable stock to the rice. Stir gently as the rice absorbs the liquid. When the liquid is almost all absorbed, add another ladle of stock. Continue this process, adding stock one ladle at a time and stirring often, allowing each addition to be absorbed before adding more.
• Stir and Simmer: Keep the heat at a medium simmer. Stir the risotto frequently to keep it from sticking and to help it become creamy. After about 15-20 minutes of gradually adding stock and stirring, the rice will start to plump up and the mixture will look creamy.
• Check the Rice: Taste a grain of rice to check for doneness around the 18-20 minute mark. It should be tender but still have a slight al dente bite in the center. If it is too hard or dry, continue adding a bit more stock and cooking. The exact amount of stock needed can vary, so use more or less as needed until the rice is nearly cooked to your liking.
• Stir in Coconut Milk: When the rice is just about done (creamy and almost fully tender), pour in the coconut milk. Stir well to combine. Let the risotto simmer for another 3-5 minutes, stirring occasionally, until the rice is fully cooked and the coconut milk has been absorbed. The risotto should now be very creamy and rich.
• Season to Taste: Turn off the heat. Season the risotto with salt and black pepper to taste, stirring to distribute the seasoning evenly. 
• Serve: Spoon the lemongrass risotto into bowls or plates. Garnish with fresh chopped cilantro or parsley on top for a touch of color and added aroma. You can also sprinkle a few extra chili flakes on top if you enjoy spice. Serve with lime wedges on the side for anyone who wants an extra splash of citrus. Enjoy this creamy, fragrant risotto while it is warm.

Chef Recommendations

• Use Fresh Lemongrass: For the best flavor, use fresh lemongrass stalks. Remove the tough outer layers and finely chop the softer inner part. This ensures you get maximum aroma and no tough fibrous bits in the dish. 
• Keep Stock Hot: Always add warm or hot stock to the risotto. Adding cold broth can slow down cooking and affect the texture. Keeping the stock simmering on a side burner ensures the rice cooks evenly and stays creamy.
• Stir Gently, Stir Often: Stirring helps release the starch from the rice, which is what makes risotto creamy. You don’t need to stir vigorously or constantly, but do stir every minute or so. Regular stirring also prevents the rice from sticking to the bottom of the pan.

What other herbs or spices can I add to the lemongrass risotto

• Thai Basil or Sweet Basil: Adding a handful of fresh basil leaves towards the end or as a garnish can introduce a sweet, aromatic note that pairs nicely with lemongrass. Basil brings a touch of herbal freshness and intensifies the dish’s fragrance.
• Cilantro (Coriander Leaves): Chopped cilantro sprinkled on top of each serving gives a burst of freshness. Cilantro’s slightly citrusy, herbal flavor goes well with the lemongrass and adds color to the presentation.
• Kaffir Lime Leaves: If you have access to kaffir lime leaves (used in Thai cooking), you can simmer one or two in the broth while making the risotto. They will enhance the citrus aroma in the dish. Just remember to remove the leaves before serving, as they are tough to eat.

What Side Dishes Pair Well With Lemongrass Risotto

• Grilled Shrimp or Fish: The bright lemongrass flavor in the risotto pairs wonderfully with seafood. Grilled shrimp, seared scallops, or a mild white fish (like tilapia or cod) seasoned simply with salt, pepper, and a squeeze of lime can make a great pairing. The seafood’s sweetness and the citrusy rice complement each other perfectly.
• Roasted or Grilled Chicken: For those who prefer meat, a piece of roasted or grilled chicken works well with this risotto. You can marinate the chicken with ginger, garlic, and a splash of lime or soy sauce to echo the flavors in the risotto. Slice the cooked chicken and serve it alongside or on top of the risotto for a hearty meal.
• Sautéed Mushrooms: Earthy mushrooms (like shiitake, cremini, or oyster) sautéed with a touch of garlic and soy sauce provide a savory contrast to the light, citrusy risotto. Mushrooms add umami (savory depth) and a meaty texture, which is especially satisfying if you are keeping the meal vegetarian.

The Nutrition Facts

Note: the nutritional values provided are estimates based on typical ingredients and serving sizes. Values may vary depending on specific brands, ingredients, or used preparation methods. Please consult a nutritionist or healthcare professional if you have specific dietary needs or health concerns.

The Nutritional Benefits

• Rich in Antioxidants and Vitamins: Lemongrass is rich in vitamins and antioxidants. These nutrients boost the immune system and protect the body from harmful damage. 
• Healthy fats: Coconut milk in this lemongrass risotto is rich in healthy fats. These fats help with nutrient absorption, provide energy, and support heart health. 
• Carbohydrates: Arborio rice in lemongrass risotto contains carbohydrates which provide energy throughout the day. 

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