Can I use jasmine rice for this lemongrass risotto recipe coconut milk?

While jasmine rice is delicious, it does not have the high starch content required for the creamy texture of a true risotto. For this lemongrass risotto recipe coconut milk, Arborio or Carnaroli rice is highly recommended.

How do I prep fresh lemongrass for the recipe?

To prep lemongrass for your lemongrass risotto recipe coconut milk, cut off the woody top and the very bottom of the stalk. Peel away the tough outer layers until you reach the pale, tender core. Mince this core very finely.

Is this lemongrass risotto recipe coconut milk vegan?

Yes! This lemongrass risotto recipe coconut milk is naturally vegan as it uses coconut oil and coconut milk instead of the traditional butter and parmesan cheese.

What can I serve with this lemongrass risotto?

This lemongrass risotto recipe coconut milk pairs beautifully with seared shrimp, grilled tofu, or a side of crispy roasted bok choy.

lemongrass risotto recipe coconut milk: 5 Secret Tips for Fusion Bliss

Name: Creamy Lemongrass Risotto with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1.5 cups Arborio rice; 1 can (13.5 oz) full-fat coconut milk; 4 cups vegetable broth, kept warm; 2 stalks lemongrass, inner white part finely minced; 1 large shallot, finely diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons coconut oil or 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

Ingredients

Scale

1.5 cups Arborio rice
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth, kept warm
2 stalks lemongrass, inner white part finely minced
1 large shallot, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut oil or 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

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Instructions

Step 1: Prepare the lemongrass by removing the tough outer layers and finely mincing the tender inner core until you have about 2 tablespoons.
Step 2: In a large pan or Dutch oven, heat the coconut oil over medium heat and sauté the shallots, garlic, ginger, and lemongrass until fragrant and soft (about 3-5 minutes).
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: If using wine, pour it in now and stir until completely absorbed. If not, proceed to the next step.
Step 5: Add the warm vegetable broth one ladle at a time, stirring frequently. Wait for each ladle to be absorbed before adding the next. This should take about 18-20 minutes.
Step 6: When the rice is al dente, stir in the full-fat coconut milk. Continue to cook and stir for another 3-5 minutes until the risotto is exceptionally creamy.
Step 7: Remove from heat, stir in the lime juice, and season with salt and pepper. Garnish with cilantro and chilies before serving.

Notes

Always keep your broth warm on a side burner; adding cold broth to the rice will shock it and ruin the creamy texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl
Calories: 485 kcal
Sugar: 4g
Sodium: 620mg
Fat: 22g
Saturated Fat: 18g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 3g
Protein: 7g
Cholesterol: 0mg