Vegan Herbal Risotto with Coconut and Lemongrass
Introduction
Today's herbal degustation menu is all about celebrating the vibrant, aromatic qualities of herbs in a dish that's both comforting and refreshing. This Vegan Herbal Risotto with Coconut and Lemongrass captures the essence of today's theme, offering a creamy texture and a burst of fresh flavors.
Ingredients
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk lemongrass, outer layers removed and finely chopped
- 1 tablespoon coconut oil
- 3 cups vegetable broth, kept warm
- 1/2 cup coconut milk
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- Zest and juice of one lime
- Salt and pepper to taste
- Fresh herbs for garnish (basil, cilantro, or mint)
Instructions
- In a large pan, heat the coconut oil over medium heat.
- Add the chopped onion and garlic, sautéing until soft and translucent.
- Stir in the lemongrass and Arborio rice, toasting the rice until slightly golden.
- Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
- Once the rice is al dente and creamy, stir in the coconut milk, lime zest, and juice.
- Remove from heat and fold in the chopped basil and cilantro. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Enjoy this delightful Vegan Herbal Risotto as a main course or a luxurious side dish. Its aromatic presence and creamy texture are sure to make it a new favorite in your culinary repertoire. Perfect for any occasion that calls for something special and flavorful.
Isabella
| Nutritionfacts | Calories: 300, Fat: 12g, Carbohydrates: 40g, Protein: 5g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Coconut |