Thai Coconut Risotto

Thai Coconut Risotto

  • Author: Maury
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 1x


This Thai Coconut Risotto recipe is the love child of Thai Food and Italian obsession for creamy al dente rice. Its lemon, shallots, coconut, and chili joy!



8 oz Arborio Rice

4 oz Olive Oil

1 Onion Chopped

1 oz Lemongrass chopped fine

8 oz Chicken Stock

5 oz Coconut Milk

6 oz Rice Wine

3 oz Coconut Cream

1 oz Lime juice & Lime zest

1 oz Fresh basil or Cilantro


Saute the onions in Olive Oil until translucent and add the lemongrass. Add the rice and coat with the oil, toasting it. Add the wine and stir until its evenly distributed. Lower the heat to a simmer, and cook until most of the liquid is absorbed. Do the same with the stock, adding it ladle by ladle until the liquid is absorbed each time.

When the rice is tender, but not soft, add the coconut cream the same way, ladle by ladle, you many not need all of it. Add the coconut cream at the end, add herbs and let it rest for 5 minutes. Top with toasted coconut flakes.


Cilantro, Lemon zest, and lime juice are great boosts to lighten the flavors and balance the risotto.

  • Method: Risotto
  • Cuisine: Fusion