Go Back
Lemongrass Risotto
kitchepicks

Lemongrass Risotto

A bright, citrusy, and comforting lemongrass-infused risotto made with Arborio or Carnaroli rice. This recipe blends Italian technique with Southeast Asian aromatics for a silky, zesty dish that can easily be made vegan. Includes tips for prep, substitutions, and serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course, Side Dish
Cuisine: Italian, Italian-fusion, Southeast Asian–Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 tbsp Olive oil
  • 1 tbsp Butter or vegan butter
  • 1 medium Shallot (or yellow onion) Minced
  • 2 cloves Garlic Minced
  • 1–2 stalks Fresh lemongrass White core minced, outer leaves removed
  • 1 cup Arborio or Carnaroli rice
  • 1/3 cup Dry white wine Pinot Grigio or Sauvignon Blanc
  • 4 cups Warm vegetable or chicken stock Low-sodium preferred
  • 1/2 tsp Salt Adjust to taste
  • 1/4 tsp Black pepper Freshly ground
  • 1–2 tbsp Parmesan or nutritional yeast For finishing
  • 1 tbsp Butter or vegan butter For final texture
  • 1 tbsp Lime or lemon juice To brighten
  • 1 tsp Lime or lemon zest Optional
  • 2 tbsp Fresh cilantro or Thai basil Chopped, for garnish
Optional Add-ins
  • 1 cup Roasted mushrooms For umami
  • 8 oz Shrimp Sautéed separately
  • 1 cup Pan-fried tofu Vegan protein
  • 2 tbsp Toasted almonds or peanuts For crunch

Equipment

  • 1 Wide sauté pan Ideal for even risotto cooking
  • 1 Medium saucepan To keep stock warm
  • 1 Wooden spoon For stirring
  • 1 Ladle For adding warm stock gradually
  • 1 Microplane or grater For zest or cheese
  • 1 Cutting board & knife For chopping aromatics

Method
 

  1. Prepare Aromatics
    Cook minced shallot or onion in olive oil and butter over medium heat until translucent. Add garlic and minced lemongrass. Sauté 1–2 minutes without browning.
  2. Toast the Rice
    Add the Arborio/Carnaroli rice. Stir and toast 1–2 minutes until edges look slightly translucent.
  3. Deglaze
    Pour in the dry white wine. Stir until most of the liquid evaporates.
  4. Add Warm Stock Gradually
    Keep stock simmering in a separate pot. Add ½ cup at a time, stirring often and waiting until absorbed before adding more. Continue for 18–22 minutes until rice is creamy with an al dente center.
  5. Season and Finish
    Remove from heat. Stir in butter or vegan butter, Parmesan or nutritional yeast, salt, pepper, and a squeeze of lemon or lime. Rest 1–2 minutes.
  6. Plate and Garnish
    Spoon into warm bowls. Top with herbs, zest, black pepper, and optional crunchy toppings. Serve immediately.
  7. Optional Proteins
    Shrimp: Sear separately; add on top before serving.
    Tofu: Press, marinate with tamari, pan-fry, fold in at the end.
    Chicken: Sear, finish in stock, then add to risotto.

Notes

  • Keep stock warm at all times—cold liquid interrupts cooking.
  • Stir often but not constantly.
  • If too thick, loosen with warm stock.
  • If too thin, simmer uncovered briefly.
  • Vegan version: Use plant-based butter + nutritional yeast + white miso for umami.
  • Garnish with citrus zest, cilantro, Thai basil, or toasted nuts for brightness and texture.