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Recipe
Vietnamese-inspired Shrimp and Lemongrass Risotto
Lemongrass-infused Risotto with Succulent Shrimp: A Vietnamese Twist on Italian Classic
4.8 out of 5
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.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-FODMAP
Allergens
Shellfish (shrimp)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
Ingredients
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.
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2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
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1 lemongrass stalk, outer layers removed and finely chopped 1 lemongrass stalk, outer layers removed and finely chopped
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
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1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
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4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
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1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
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1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
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1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
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1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
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Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 12g, 6g
- Carbohydrates (total, sugars): 60g, 2g
- Protein: 25g
- Fiber: 2g
- Salt: 2g
Preparation
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1.Heat the vegetable oil in a large pan over medium heat. Add the lemongrass, onion, and garlic, and sauté until fragrant.
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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.
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3.Pour in the white wine and stir until it is absorbed by the rice.
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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.
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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.
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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.
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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.
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