Description
A fragrant, vegan fusion dish combining the creamy texture of Italian risotto with the bright flavors of lemongrass and coconut milk.
Ingredients
1.5 cups Arborio rice
2 stalks fresh lemongrass, white parts finely minced
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth, kept warm
2 shallots, finely diced
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup dry white wine (optional)
1 tablespoon lime juice
Fresh cilantro and sliced red chilies for garnish
Salt and pepper to taste
Instructions
Step 1: Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat.
Step 2: Add the minced shallots, lemongrass, ginger, and garlic. Sauté for 3-4 minutes until the shallots are translucent and the aromatics are fragrant.
Step 3: Add the Arborio rice to the pan and stir constantly for 2 minutes to toast the grains until the edges are translucent.
Step 4: Pour in the white wine (if using) and stir until it has been completely absorbed by the rice.
Step 5: Add the warm vegetable broth one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next one. This process should take about 18-20 minutes.
Step 6: Once the rice is al dente and most of the broth is used, stir in the coconut milk. Continue to cook and stir for another 3-5 minutes until the lemongrass risotto recipe coconut milk is thick and creamy.
Step 7: Stir in the lime juice and season with salt and pepper. Remove from heat and let sit for 2 minutes.
Step 8: Serve warm, garnished with fresh cilantro and sliced chilies if desired.
Notes
Ensure your vegetable broth is low-sodium so you can control the salt levels of the final dish.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Vegetarian & Vegan
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
