Creamy Lemongrass Risotto with Coconut Milk and Lime

Bright, creamy, and full of flavor — this lemongrass risotto recipe combines Thai-inspired ingredients like coconut milk, lime, and chili for a vegan-friendly comfort dish you’ll crave again and again.

A Bright, Creamy Twist on Risotto

When I first made this lemongrass risotto recipe, I wasn’t sure if my traditional Italian risotto roots would approve. But oh, it only took one spoonful of that creamy, citrusy, slightly spicy rice to realize—this was a keeper.

This dish pulls flavor inspiration from Thai kitchens I remember visiting as a teen. My dad was consulting at a resort outside Chiang Mai, and I tagged along on a market run with the chef. The smell of fresh lemongrass hit me first—clean, sharp, lemony—and it stuck with me. It was the aroma that made me want to cook with it someday. Turns out, someday is now.

By simmering lemongrass with fresh thyme and bouillon to create a deeply fragrant broth, we build a flavorful base that turns plain Arborio rice into something silky and special. And when you stir in coconut milk, lime zest, and a touch of chili? You’ve got what I lovingly call my Thai risotto.

Eva’s Note: “The scent of lemongrass simmering on the stove fills the kitchen with something that feels both soothing and exciting—like a promise of warmth in every bite.”

Pair it with a cool and creamy salad for the freshest weeknight dinner.

Ingredients You’ll Need

This isn’t your average risotto, and that’s the fun of it. Each ingredient adds a little something unexpected—creamy, zesty, herbal, or spicy—all working together to create that warm, comforting spoonful you’ll want to savor slowly.

• 8 stalks lemongrass, bruised – The star of the show! Bruising it (just give it a few good whacks with the back of a knife) releases its fragrant oils.
• 6 stalks fresh thyme – Adds earthy depth to balance the citrus notes.
• 5 cups water – The base of our broth.
• 1½ bouillon cubes – Choose a good-quality, plant-based variety for rich flavor.
• 1 tablespoon olive oil – For softening the aromatics.
• 1 small onion, finely chopped – Sweet and savory, as any good risotto starts.
• 3 cloves garlic, minced – Because risotto without garlic? Not in this house.
• 1 red chili, sliced (optional) – Adds a bit of heat.

Eva’s Note: “Sometimes I skip it for the kids, sometimes I double it for me!”

• 1 cup Arborio rice – The short-grain rice that makes risotto so creamy.
• ½ cup green peas – Bright and sweet—frozen works fine.
• ½ teaspoon dried rosemary – Just a hint brings warmth.
• ¾ cup light coconut milk – This makes it luscious without being heavy.
• 1 tablespoon lime zest – Don’t skip this!

Eva’s Note: “Lime zest transforms it—bright, floral, perfect.”

• 1 tablespoon lime juice – A little acidity at the end ties everything together.

Optional Add-Ins:
• Sautéed mushrooms or tofu cubes – A protein boost that plays well with all the flavors.
• Chopped baby spinach – Swapped for peas or added in for more greens.

Next, we’ll walk through every step of how to bring it all together—slowly, lovingly, one ladle at a time.

Building Flavor: Step-by-Step Cooking Guide

Risotto isn’t hard—but it is a bit of a dance. You stir, you taste, you nudge it along gently. The reward is a bowl of pure comfort. Here’s how to bring out all that creamy risotto with lemongrass magic:

1. Make the Lemongrass Broth

In a pot, combine:
• 8 bruised lemongrass stalks
• 6 sprigs thyme
• 5 cups water
• 1½ bouillon cubes

Bring to a simmer, then reduce heat and let it steep for at least 20 minutes. Strain out the solids and keep the broth warm.

Eva’s Note: “Just a few good whacks with the back of a knife really wake up its oils.”

2. Start the Base

In a deep pan, heat 1 tablespoon olive oil over medium heat. Add:
• 1 chopped onion
• 3 minced garlic cloves
• 1 sliced chili (optional)

Cook until the onion is soft and fragrant, about 4–5 minutes.

3. Toast the Rice

Stir in 1 cup Arborio rice. Let it toast in the oil for 1–2 minutes, stirring often.

Bold Tip: “Don’t skip this step—it builds the first layer of flavor.”

4. Add the Broth — Slowly

Ladle in warm broth, about ½ cup at a time, stirring gently until absorbed. Repeat this for 18–20 minutes, or until rice is creamy but still has a slight bite.

Bold Tip: “Use warm broth only—cold broth shocks the grains and messes with the creaminess.”

Eva’s Note: “Nonna always said the spoon should kiss the pot, not slap it!”

5. Fold in Creamy Goodness

Once the rice is cooked, stir in:
• ½ cup green peas
• ½ teaspoon rosemary
• ¾ cup light coconut milk
• 1 tablespoon lime zest
• 1 tablespoon lime juice

Taste and adjust salt if needed.

Bold Tip: “Don’t skip the lime zest—it’s what makes the dish sing.”

6. Optional Add-Ins

Fold in sautéed mushrooms or tofu for a heartier version. If using spinach, toss it in with the peas.

Serve warm, garnished with a sprinkle of fresh herbs or extra lime zest if you like. And if you want a cozy side dish, this goes beautifully with cheesy garlic parmesan potato balls.

Tips for Success + Variations

This lemongrass flavor is the heart of the dish, but there’s plenty of room to play. Here are my go-to tricks and thoughtful swaps:

Eva’s Favorite Tips

• Stir gently, stir often.
Your spoon shouldn’t scrape the pan—it should glide.

“Nonna always said the spoon should kiss the pot, not slap it!”

• Keep your broth warm.
Seriously. It makes all the difference in getting that silky texture.

• Taste as you go.
Coconut milk adds sweetness, so don’t be shy about adjusting salt and lime.

---

Family-Friendly Variations

• For picky eaters:
– Skip the chili
– Use peas and a little extra coconut milk for mellow flavor
– Serve with crunchy breadsticks for dipping (my youngest insists on this!)

• For mushroom lovers:
– Sauté sliced mushrooms with the onions in step 2
– Add a splash of soy sauce to the broth for umami depth
– Top with pan-crisped mushroom slices as a garnish

• For a protein boost:
– Pan-fry tofu cubes until golden, then stir in with the peas
– Or, top each bowl with a soft-fried egg (if not strictly vegan)

• For a green twist:
– Swap out peas for chopped baby spinach
– Add fresh basil or cilantro before serving

Eva’s Note: “I love this dish because it meets you where you are—whether you’re cooking for kids, craving comfort, or just using what’s in the fridge.”

What to Serve with Lemongrass Risotto

This Thai risotto is rich, citrusy, and just a little creamy, so it pairs best with dishes that are fresh, bright, or lightly savory.

Weeknight Pairings (Simple + Fresh)

• A cool and creamy salad – something crisp and green balances the creaminess beautifully
• Steamed edamame or sugar snap peas with sea salt
• Chilled watermelon cubes with lime and mint for dessert

Weekend Pairings (A Little Fancy)

• Crispy tofu or mushroom skewers with a soy-lime dipping sauce
• Vietnamese-style spring rolls with peanut sauce
• A unique drink pairing – yes, mushroom coffee! Its earthiness is surprisingly good with the lemongrass-lime combo.

And of course, a good conversation or quiet moment with someone you love is the best pairing of all.

Eva’s Note: “On Fridays, I make this with tofu and serve it by candlelight (even if the kids are just asking for seconds with their socks on the table). It still feels special.”

Frequently Asked Questions about Lemongrass Risotto

f this recipe made your kitchen smell like magic, come find more cozy favorites on Noted Recipes’ Pinterest.
Let’s keep the comfort cooking going—one pin (and spoonful) at a time.

Eva

Print