Summary

Ingredients

• 1 onion (s), finely diced
• 3 carrot (s), finely diced
• 0.5 ½ celery, finely diced
• 1 large sweet potato (s), finely diced
• 250 g risotto, e.. Carnaroli
• 1 stalk lemongrass, finely chopped
• 1 can coconut milk
• 0.75 liter ¾ vegetable stock
• 3 tablespoon olive oil
• salt
• 50 g parmesan, freshly rated
• some butter
• 1 lime (s)

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Instructions

1. Bring the vegetable stock to the boil.
2. Heat the olive oil in a separate saucepan and simmer the onion, carrots, celery and sweet potatoes for about 15 minutes over medium heat, but do not let them brown. Add rice and sauté until translucent. Use a scoop to deglaze the vegetable stock and wait for all the liquid to evaporate. Add 1 large pinch of salt and lemongrass and alternately add 1 scoop of vegetable stock and 1 dash of coconut milk over medium heat. Stir all the time and only add liquid when the liquid that has been added before has been completely absorbed by the rice. This is important for the consistency of the risotto.
3. Keep adding liquid and stirring until the rice is cooked through but still firm to the bite. Carefully season with salt. Then remove from heat, stir in parmesan, butter and lime juice to taste. Put the lid on and let it stand for 2-3 minutes. Then serve immediately.