Coconut lemongrass Risotto

Coconut Lemongrass Risotto is a creamy and fragrant dish that blends the richness of coconut milk with the bright, zesty notes of lemon and lemongrass. This unique twist on traditional risotto brings together tropical flavors with Italian comfort for a refreshing yet hearty meal.

For a Serving Size of Two:

Ingredients:

• 1/2 cup (100 grams) Arborio rice
• 1 cup (240 ml) coconut milk
• 2 cups (480 ml) vegetable broth (or water)
• 1 stalk lemongrass, bruised and cut into large pieces
• 1 small onion (about 50 grams), finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Procedure:

• In a small saucepan, heat the vegetable broth (or water) and add the bruised lemongrass pieces. Let it simmer gently on low heat for 10-15 minutes to infuse the flavor. Remove and discard the lemongrass stalks.
• In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Stir in the Arborio rice and toast it lightly for 1-2 minutes until the edges of the rice become translucent.
• Begin adding the lemongrass-infused broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for 18-20 minutes until the rice is cooked but still al dente.
• Once the rice is almost fully cooked, pour in the coconut milk and stir to combine. Let it simmer until the risotto becomes creamy and the rice is tender, about 5 more minutes.
• Stir in the fresh lemon juice and lemon zest. Adjust the seasoning with salt and pepper to taste.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g