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Green Curry Lemongrass Risotto [Vegan]
This is a Thai-inspired version of the classic Italian risotto, loaded with veggies and made with coconut milk and green curry paste. Use full-fat coconut milk here—the natural creaminess of the arborio rice mixed with the creaminess of the coconut milk is to die for.
Ingredients You Need for Green Curry Lemongrass Risotto [Vegan]
How to Prepare Green Curry Lemongrass Risotto [Vegan]
- Melt 1 tablespoon of the coconut oil in a large, deep skillet or pot over medium-high heat. Add the onion, garlic, lemongrass, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper and sauté for 4 to 5 minutes, stirring frequently, until the onion is translucent and starting to turn golden on the edges.
- Add the arborio rice and curry paste and sauté for 3 to 4 minutes, stirring frequently to ensure the rice doesn’t burn. Add 2 cups of the vegetable broth, increase the heat to high, and bring the mixture to a boil.
- Reduce the heat to medium and simmer, stirring frequently, until the liquid is absorbed. Once all the liquid has been absorbed by the rice mixture, add the remaining 2 cups of vegetable broth and simmer for 10 to 15 minutes, stirring frequently.
- Once the broth has been absorbed, add the coconut milk and simmer for 10 to 15 minutes, until the rice is tender and creamy and the coconut milk is absorbed. While the rice is cooking, heat the remaining 1 tablespoon of coconut oil in a large nonstick skillet over medium-high heat and add the bell pepper, zucchini, carrots, remaining 1/4 teaspoon of salt, and remaining 1/4 teaspoon of black pepper.
- Sauté for 5 to 6 minutes, or until the vegetables are tender but still somewhat crisp. Stir in the peas and cook until they are heated through, 1 to 2 minutes. Add the vegetables to the risotto and stir to combine.
- Stir in the scallion, cilantro, lime juice, and basil. Season with additional salt and black pepper. Serve the risotto with additional cilantro, basil, and lime wedges.
Notes
If you can find Thai basil, use it! It has a slightly different flavor and aroma than the typical sweet basil, and it’s more authentic to use with Thai flavors.
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