Lemongrass Risotto Recipe
320kcal
Ingredients
- Arborio rice
- Fresh lemongrass bruised or crushed
- Onion finely chopped
- Garlic minced
- Olive oil
- Butter
- Warm vegetable or chicken stock
- Parmesan cheese grated
- Salt
- Black pepper
Equipment
- Heavy-bottomed pan or skillet
- Medium saucepan (for warm stock)
- Wooden spoon or silicone spatula
- Ladle (for gradual stock addition)
- Chef’s knife
- Cutting board
Method
- Prepare the broth
- In a saucepan, heat the vegetable (or chicken) broth over low heat. Keep it warm throughout the cooking process.
- Infuse the lemongrass
- Lightly crush the lemongrass stalks using the back of a knife to release flavor. Add them to the warm broth and let it infuse while you cook the risotto.
- Sauté the aromatics
- In a large pan, heat olive oil or butter over medium heat. Add finely chopped onion and cook until soft and translucent. Stir in minced garlic and cook for another 30 seconds.
- Toast the rice
- Add the Arborio rice to the pan. Stir well for 1–2 minutes until the grains become slightly translucent around the edges.
- Deglaze (optional)
- Pour in white wine if using. Stir until it is mostly absorbed by the rice.
- Add broth gradually
- Begin adding the warm lemongrass-infused broth one ladle at a time. Stir frequently and wait until the liquid is mostly absorbed before adding more.
- Cook until creamy
- Continue this process for about 18–22 minutes until the rice is creamy and al dente.
- Remove lemongrass
- Take out the lemongrass stalks from the broth (if still present).
- Finish the risotto
- Stir in butter, grated Parmesan cheese, salt, and pepper. Mix until smooth and creamy.
- Serve
- Serve immediately, garnished with fresh herbs like parsley, cilantro, or a light zest of lime for extra freshness.
Notes
- Use fresh lemongrass for the best aroma; dried lemongrass will give a weaker flavor.
- Lightly crushing the lemongrass stalks helps release essential oils into the broth.
Keep the broth warm at all times to ensure even cooking and a creamy risotto texture. - Stir frequently, but not constantly—this helps release starch without breaking the rice grains.
- Arborio rice is preferred, but Carnaroli rice can be used for an even creamier result.
- Add broth gradually; adding too much at once will make the risotto lose its texture.
- Taste before final seasoning—Parmesan adds saltiness, so extra salt may not be needed.
- For a dairy-free version, replace butter and cheese with olive oil or vegan alternatives.
- A splash of lime or lemon juice at the end enhances the lemongrass freshness.
Serve immediately, as risotto thickens quickly when left standing.