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Lemongrass Risotto

Author: Sarah Smith
This Lemongrass Risotto is light, creamy, and fragrant, with Arborio rice slowly cooked in homemade lemongrass-thyme stock, finished with coconut milk, green peas, lime, and fresh thyme.
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Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Course: Dinner, Side Dish
Cuisine: Italian, Thai-Inspired
Keyword: Arborio Rice, Coconut Risotto, Creamy Vegan Risotto, Dairy-Free Risotto, Lemongrass Risotto, Pea Risotto, Plant-Based Dinner, Vegan Risotto
Servings: 4 servings
Calories: 278kcal

Equipment

  • Stock pot
  • Large pot
  • Fine mesh strainer
  • Ladle
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Small saucepan or microwave-safe cup

Ingredients

Lemongrass Stock

  • 8 stalks lemongrass chopped, or use 1/4 cup dried or frozen lemongrass
  • 6 stalks thyme stalks and leaves separated
  • 5 cups water
  • 1 1/2 bouillon cubes bouillon cubes

Risotto

  • 1 Tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 red chili finely chopped, optional
  • 1 cup Arborio rice
  • 1/2 cup green peas
  • 1/2 tsp dried rosemary
  • 3/4 cup light coconut milk warmed before adding
  • 1 Tbsp lime zest
  • 1 Tbsp lime juice

Instructions

  1. Chop the lemongrass into small pieces. Separate the thyme leaves from the stalks, reserving the leaves for later.
  2. Add the water, chopped lemongrass, and thyme stalks to a large stock pot. If using dried or frozen lemongrass, add 1/4 cup instead of the fresh stalks.
  3. Cover the pot and bring the water to a boil.
  4. Stir in the bouillon cubes, then reduce the heat and keep the stock simmering while you cook the rice.
  5. In another large pot, heat the olive oil over medium heat.
  6. Add the finely chopped onion and cook until translucent.
  7. Stir in the minced garlic and chopped red chili, if using, and cook briefly until fragrant.
  8. Add the Arborio rice, green peas, and dried rosemary. Stir over low heat for a few minutes, until the rice begins to stick lightly to the bottom of the pot.
  9. Using a strainer, add 2 large ladles of the simmering lemongrass stock to the rice. Stir and let the rice absorb most of the liquid.
  10. Add 2 more ladles of strained stock and continue stirring. Once most of the liquid is absorbed, repeat the process.
  11. Keep the stock simmering on the stove the whole time. Do not remove it from the heat while making the risotto.
  12. Continue adding strained stock and stirring until the rice is cooked al dente, with grains that are soft but still have a little bite.
  13. Warm the light coconut milk, then add it to the rice while stirring.
  14. Add the lime zest and reserved thyme leaves. Once the risotto starts to bubble, turn off the heat.
  15. Drizzle in the lime juice and stir one last time. The risotto should look loose and slightly runny at this stage.
  16. Let the risotto rest for 5 minutes so the rice can absorb a little more liquid, then serve warm.

Notes

Keep the lemongrass stock simmering while you make the risotto. Warm stock helps the rice cook evenly and keeps the texture creamy.
Add the stock gradually and stir often so the Arborio rice releases its starch and creates a naturally creamy texture.
The rice should be al dente when the coconut milk is added, soft but still with a gentle bite in the center.
Warm the coconut milk before adding it so it blends smoothly into the risotto without cooling the rice too quickly.
The risotto should look a little runny when the heat is turned off. It will thicken as it rests for 5 minutes.
Fresh lemongrass gives the brightest flavor, but dried or frozen lemongrass works when fresh is not available.

Nutrition

Calories: 278kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Sodium: 575mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 3mg