Lemongrass Risotto Recipe

Make this creamy lemongrass risotto with coconut milk in under 30 minutes. A fragrant Italian-Thai fusion recipe that’s easy, silky, and full of flavor.

Published: Apr 27, 2026 | By Ilyas Siaghy

There’s something magical about the moment when two completely different cuisines meet in one comforting bowl, and that’s exactly how this lemongrass risotto recipe came to life in my kitchen. One evening, craving the creamy richness of classic Italian risotto but also the bright, citrusy aroma of Thai flavors, I decided to experiment, and the result was unforgettable. The fragrant lemongrass infused every grain of rice with a delicate, refreshing twist, transforming a traditional dish into something bold, unique, and deeply satisfying.

This creamy lemongrass risotto recipe is now one of my favorite fusion dishes to make when I want something elegant yet comforting. The slow-stirring process of risotto allows the flavors to build gradually, while the lemongrass adds a light, aromatic lift that keeps the dish from feeling too heavy. It’s the perfect balance of creamy texture and zesty freshness, making it ideal for both weeknight dinners and special occasions.

If you’re looking to try a new twist on a classic comfort food, this lemongrass risotto recipe is a must. It brings together the best of Italian technique and Thai-inspired flavor in a way that feels both exciting and approachable. Trust me, once you taste that first spoonful, you’ll want to make it again and again.

Tools You’ll Need

• Dutch oven
• Ladle

What Makes This Lemongrass Risotto Recipe So Special?

This creamy lemongrass risotto sits right at the crossroads of two of the world’s greatest food cultures: Italian and Thai. The slow-cooked, starchy creaminess of a classic Italian risotto recipe meets the bright, citrusy warmth of lemongrass and the tropical richness of coconut milk. The result? A bowl that feels both comforting and exciting, earthy and exotic at the same time.

It’s a weeknight winner because:

• It comes together in under 35 minutes total
• It uses pantry-friendly ingredients
• It’s endlessly customizable (vegan, gluten-free, protein-add options , more on that below!)
• It’s family-approved even for picky eaters who are skeptical of “fusion” food

Ingredients for Creamy Lemongrass Risotto

For the Lemongrass Broth

• 4 cups (950ml) vegetable or chicken stock
• 1 cup (240ml) full-fat coconut milk
• 2 stalks fresh lemongrass, bruised and cut into 3-inch pieces
• 3 kaffir lime leaves (optional but highly recommended)
• 1-inch piece fresh ginger, sliced

Risotto

• 2 tablespoons olive oil or coconut oil
• 1 medium white onion, finely diced
• 4 garlic cloves, minced
• 1½ cups (300g) Arborio rice
• ½ cup (120ml) dry white wine (or extra stock if avoiding alcohol)
• 1 tablespoon unsalted butter (or vegan butter)
• ¼ cup (25g) Parmesan cheese, freshly grated (omit for vegan)
• Salt and white pepper to taste
• Juice of ½ lime

Garnish

• Extra lemongrass stalks
• Fresh cilantro or Thai basil leaves
• Lime wedges
• Red chili flakes (optional)
• Toasted coconut flakes (optional, adds amazing texture!)

Ingredient Sourcing Tip: Fresh lemongrass is ideal and can be found at most Asian grocery stores, or in the fresh herb section of larger supermarkets. Can’t find it? Frozen lemongrass or lemongrass paste (about 1 tablespoon per stalk) works as a solid substitute!

What Type of Rice for Risotto?

Before we dive into the steps, let’s answer one of the most common questions: what type of rice for risotto?

The answer is Arborio rice, always. It’s a short-grain Italian rice with a high starch content, which is exactly what gives risotto that signature silky, creamy texture. As you stir it and add liquid gradually, the starch releases slowly, creating that luxurious sauce-like consistency without any cream. Carnaroli and Vialone Nano are premium alternatives if you want to go full Italian risotto purist mode, but Arborio is perfect and available everywhere.

How to Make Lemongrass Risotto (Step by Step)

Step 1: Prepare Your Fragrant Lemongrass Broth

1. Pour the vegetable or chicken stock and coconut milk into a medium saucepan.
2. Add the bruised lemongrass stalks, kaffir lime leaves, and ginger slices.
3. Bring to a gentle simmer over medium heat, do not boil.
4. Let it infuse for 10 minutes while you prep the risotto base.
5. Keep the broth warm on low heat throughout cooking. This is the secret step most recipes skip, cold broth shocks the rice and disrupts the creamy starch release.

Beginner Tip: “Bruising” lemongrass just means giving it a few firm whacks with the back of your knife. This cracks the stalk open so it releases all those gorgeous aromatic oils into your broth.

Step 2: Sauté Your Aromatics

1. Heat olive oil in a large, wide, heavy-bottomed pan or Dutch oven over medium heat.
2. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent. Don’t let it brown.
3. Add the minced garlic and cook for 1 more minute until fragrant.
4. Season lightly with a pinch of salt.

Pro Tip: A wide pan gives you more surface area for even cooking and faster liquid absorption, it genuinely makes a difference in your final risotto texture.

Step 3: Toast the Arborio Rice

1. Add the Arborio rice directly to the pan with the aromatics.
2. Stir continuously for 1–2 minutes until every grain is coated in oil and the edges start to look slightly translucent.
3. This “toasting” step is crucial, it builds a protective shell around each grain so it absorbs liquid gradually rather than turning mushy.

Beginner Tip: You’ll notice the rice starts to smell slightly nutty, that’s exactly what you want. Don’t skip this step!

Step 4: Add the Wine

1. Pour the white wine into the toasted rice.
2. Stir constantly until the wine is fully absorbed, about 2 minutes.
3. The sizzle and steam at this point smells absolutely incredible.

No wine? No problem! Just skip this step and go straight to the broth. Use an extra ½ cup of stock instead. The risotto will still taste amazing.

Step 5: Build the Risotto, Ladle by Ladle

1. Using a ladle, add one scoop of the warm lemongrass-coconut broth to the rice.
2. Stir gently but continuously until almost all the liquid is absorbed.
3. Add another ladle of broth. Repeat.
4. Continue this process for 18–22 minutes, adding broth ladle by ladle.
5. Taste the rice around the 18-minute mark, it should be tender with just a slight “bite” in the center (al dente). That’s your perfect texture signal.
6. You may not use all the broth, and that’s perfectly fine. Stop when the texture is right.

Patience is your secret ingredient here. Don’t rush by dumping all the broth in at once, the gradual addition is what creates that creamy, restaurant-worthy texture.

Step 6: Finish and Serve

1. Remove the pan from heat.
2. Stir in the butter and Parmesan cheese until fully melted and incorporated, this is called mantecatura in Italian, and it’s what makes risotto glossy and luxurious.
3. Squeeze in the lime juice and stir.
4. Taste and adjust seasoning with salt and white pepper.
5. Plate immediately in warmed bowls (warmed bowls prevent the risotto from cooling too fast).
6. Garnish with fresh cilantro or Thai basil, a lime wedge, and toasted coconut flakes if using.

What to Serve with Lemongrass Risotto

So what to serve with risotto, especially one with this Italian-Thai flavor profile? Here are my favorite pairings:

• Proteins: Pan-seared tiger prawns or shrimp, grilled lemongrass chicken, seared scallops, or crispy tofu for a vegan option. The clean brininess of seafood is a perfect bite against the coconut-lemongrass base.
• Vegetables: Roasted asparagus, sautéed snap peas, steamed bok choy, or grilled zucchini all complement the dish beautifully without competing with the fragrant broth.
• Salads: A simple cucumber salad with rice vinegar and sesame, or an arugula salad with lemon dressing to cut through the richness.

Tips, Variations & Dietary Modifications

Pro Tips for the Best Lemongrass Risotto

• Warm your broth always. Cold broth = uneven cooking. Keep it simmering on the back burner.
• Stir, but don’t obsess. You need to stir frequently, but you don’t need to stand there stirring every single second. A stir every 30 seconds is plenty.
• Don’t overcook. Risotto waits for no one, serve it immediately when it reaches that creamy, flowing consistency. It thickens as it sits.
• Taste as you go. Adjust salt, lime, and seasoning throughout.

Easy Variations to Try

• Lemongrass Prawn Risotto: Add pan-seared prawns marinated in garlic, lime, and chili right on top before serving. Absolute weeknight winner.
• Vegan Lemongrass Risotto: Skip the butter and Parmesan, use coconut oil, and finish with a tablespoon of nutritional yeast for a cheesy, dairy-free version.
• Lemongrass & Mushroom Risotto: Sauté 200g of shiitake or oyster mushrooms separately and stir in at the end for an earthy, umami-rich twist.
• Spicy Version: Add a finely chopped Thai bird’s eye chili with the garlic in Step 2 for gentle heat that builds beautifully.

Dietary Notes

• Gluten-free: This recipe is naturally gluten-free! Just double-check your stock labels.
• Dairy-free/Vegan: See vegan variation above.
• Nut-free: Naturally nut-free, skip toasted coconut flakes if needed.

Storage & Reheating Instructions

• Storing: Let the risotto cool to room temperature, then transfer to an airtight container. It keeps in the refrigerator for up to 3 days.
• Reheating: Risotto firms up as it cools, that’s normal. To reheat, place it in a small saucepan over low heat and add a splash of warm stock or coconut milk (2–3 tablespoons). Stir gently until it loosens back to that creamy consistency. Microwave works in a pinch: add a splash of liquid, cover, and heat in 30-second bursts, stirring between each.
• Freezing: Risotto technically can be frozen (up to 1 month), but the texture changes slightly on thawing. It’s best enjoyed fresh or within a few days.

Lemongrass Risotto Recipe FAQs

Can I use dried lemongrass instead of fresh?

Yes! Dried lemongrass or lemongrass paste both work. Use about 1 tablespoon of paste per stalk, or 1 teaspoon of dried lemongrass steeped into the broth. The flavor is slightly less bright but still delicious.

What type of rice for risotto, can I use regular long-grain rice?

Short answer: please don’t! Long-grain rice doesn’t have the same high starch content as Arborio, so you won’t get that creamy texture. Arborio Rice is widely available and absolutely worth seeking out. Carnaroli is an even better option if you can find it.

My risotto turned out too thick. What happened?

It’s probably just a little overcooked or it sat in the pan too long after you turned off the heat. Add a small splash of warm broth or coconut milk and stir gently, it’ll come right back to life.

Can I make this ahead of time for a dinner party?

You can cook it about 70% of the way through (roughly 12–14 minutes), then spread it on a baking sheet to stop the cooking. When your guests arrive, finish it in the pan with the remaining broth, it takes about 8–10 minutes. This is actually a classic restaurant technique!

Is this recipe kid-friendly?

Absolutely family-approved! The lemongrass flavor is fragrant and citrusy rather than spicy, so most kids love it. Just skip the chili flakes and serve it with something familiar like chicken on the side if you have hesitant eaters.

Can I add protein directly into the risotto?

Yes! Shrimp or prawns can be stirred in during the last 3–4 minutes of cooking. Diced cooked chicken can be added at the very end to warm through. Tofu is best pan-fried separately and placed on top.

What’s the nutritional profile like?

This creamy lemongrass risotto is a reasonably balanced meal. The Arborio rice provides satisfying complex carbohydrates, coconut milk offers healthy fats and a dose of lauric acid, and lemongrass is known for its antioxidant and anti-inflammatory properties. A serving is roughly 400–450 calories depending on your protein additions — a wholesome, nourishing bowl without any guilt.

More Easy Recipes You’ll Love

• Korean Kimchi Fried Rice
• Thai Pumpkin Soup with Coconut Milk
• Traditional Italian Pasta Fagioli
• Mexican Rice Recipe