Ingredients
1.5 cups Arborio rice
1 can (13.5 oz) full-fat coconut milk
4 cups vegetable broth, kept warm
2 stalks fresh lemongrass, white parts finely minced
1 large shallot, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut oil
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
Salt and white pepper to taste
Instructions
Step 1: Prepare the aromatics by mincing the shallot, garlic, ginger, and the tender white inner core of the lemongrass stalks.
Step 2: In a large skillet or saucepan, heat coconut oil over medium heat and sauté the aromatics until the shallots are translucent and fragrant.
Step 3: Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly until the edges of the grains are translucent.
Step 4: Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding the next ladle.
Step 5: When the rice is nearly tender (about 20 minutes in), stir in the full-fat coconut milk and continue to cook until the rice is al dente and the mixture is creamy.
Step 6: Remove from heat and stir in the lime juice and chopped cilantro. Season with salt and white pepper to taste.
Step 7: Serve immediately while hot and creamy, garnished with extra cilantro or a lime wedge.
Notes
Ensure the vegetable broth is warm to maintain the temperature of the rice during cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Healthy Dinner
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: lemongrass risotto recipe coconut milk, dairy free risotto, vegan dinner recipes, coconut milk rice, thai italian fusion
