Lemongrass Coconut Risotto with Ginger-Soy Glazed Mushrooms
A bold fusion of Italian risotto technique with Southeast Asian flavors. Creamy coconut-infused arborio rice is perfumed with lemongrass and lime, then topped with caramelized ginger-soy mushrooms and fresh herbs for a rich, aromatic main dish.
🛒Ingredients
- 1200 g arborio rice
- 2400 ml vegetable broth
- 3200 ml coconut milk
- 41 stalk lemongrass, finely minced
- 52 cloves garlic, minced
- 61 small shallot, finely chopped
- 7200 g mixed mushrooms (shiitake and cremini), sliced
- 82 tbsp soy sauce
- 91 tbsp grated fresh ginger
- 101 tbsp maple syrup
- 112 tbsp olive oil
- 121 tsp lime zest
- 131 tbsp lime juice
- 142 tbsp chopped cilantro
- 151 green onion, thinly sliced
- 161 small red chili, thinly sliced
- 17Salt to taste
👨🍳Instructions
Heat olive oil in a saucepan over medium heat. Add chopped shallot, garlic, and minced lemongrass. Sauté until fragrant and slightly translucent.
Add arborio rice and stir for about 2 minutes until the grains are lightly coated with oil and slightly translucent on the edges.
Begin adding vegetable broth one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy.
Stir in coconut milk, lime zest, and lime juice. Simmer gently until the risotto becomes extra creamy and aromatic.
In a separate skillet, cook mushrooms in olive oil over high heat until browned. Add soy sauce, grated ginger, and maple syrup, tossing until the mushrooms become glossy and caramelized.
Serve the creamy risotto in bowls and top with the ginger-soy glazed mushrooms. Garnish with cilantro, green onion, and thin slices of red chili.
📊Nutritional Information
Approximately 520 calories per serving
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