Vietnamese-inspired Shrimp and Lemongrass Risotto


Vietnamese-inspired Shrimp and Lemongrass Risotto

Lemongrass-infused Risotto with Succulent Shrimp: A Vietnamese Twist on Italian Classic

In Vietnamese cuisine, fragrant herbs and bold flavors take center stage. This Vietnamese-inspired Shrimp and Lemongrass Risotto combines the creamy goodness of Italian risotto with the vibrant flavors of lemongrass, creating a fusion dish that will tantalize your taste buds. Get ready to embark on a culinary journey that marries the best of both worlds.

Jan Dec

30 minutes

25 minutes

55 minutes

4 servings


Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-FODMAP

Shellfish (shrimp)

Vegan, Vegetarian, Paleo, Keto, High-protein


While the original Italian risotto is traditionally made with Arborio rice and flavored with wine, butter, and Parmesan cheese, this Vietnamese adaptation incorporates lemongrass, a staple herb in Vietnamese cooking. The dish also features succulent shrimp, which adds a delightful seafood element to the creamy risotto. The result is a unique blend of Italian comfort food and Vietnamese flavors. We alse have the original recipe for Risotto, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat (total, saturated): 12g, 6g
  • Carbohydrates (total, sugars): 60g, 2g
  • Protein: 25g
  • Fiber: 2g
  • Salt: 2g


  1. 1.
    Heat the vegetable oil in a large pan over medium heat. Add the lemongrass, onion, and garlic, and sauté until fragrant.
  2. 2.
    Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for a minute or two until the rice turns translucent.
  3. 3.
    Pour in the white wine and stir until it is absorbed by the rice.
  4. 4.
    Gradually add the vegetable or chicken broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process until the rice is cooked al dente, about 20 minutes.
  5. 5.
    While the risotto is cooking, season the shrimp with salt and pepper. In a separate pan, heat a tablespoon of vegetable oil over medium-high heat and cook the shrimp until pink and cooked through, about 2-3 minutes per side. Set aside.
  6. 6.
    Once the risotto is cooked, stir in the coconut milk, fish sauce, and lime juice. Cook for an additional 2-3 minutes until the flavors meld together.
  7. 7.
    Serve the risotto in bowls, topped with the cooked shrimp and garnished with fresh cilantro.

Treat your ingredients with care...

  • Lemongrass — To release its flavor, bruise the lemongrass stalk with the back of a knife before chopping it finely.
  • Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
  • Shrimp — Ensure the shrimp is deveined and peeled before cooking for a more enjoyable eating experience.

Tips & Tricks

  • For an extra burst of flavor, add a tablespoon of grated ginger to the sautéed lemongrass, onion, and garlic.
  • If you prefer a spicier kick, add a finely chopped chili pepper to the risotto while cooking.
  • To make the dish more substantial, serve it with a side of steamed bok choy or stir-fried vegetables.
  • If you don't have Arborio rice, you can substitute it with sushi rice or short-grain rice.
  • Feel free to adjust the amount of fish sauce and lime juice according to your taste preferences.

Serving advice

Serve the Vietnamese-inspired Shrimp and Lemongrass Risotto hot, garnished with fresh cilantro. Pair it with a side of steamed bok choy or stir-fried vegetables for a complete meal.

Presentation advice

To elevate the presentation, place a cooked shrimp on top of each individual serving of risotto and sprinkle some chopped cilantro over it. Serve in shallow bowls to showcase the vibrant colors of the dish.