Thai Risotto is a fresh but filling meal that will be a hit with your family! Not only is it packed with nature’s super foods, but it is delicious and will be a winner at any dinner party!

Lemongrass in one of the underrated superfoods, and might help prevent the growth of some bacteria and yeast. Lemongrass also contains substances that are thought to relieve pain and swelling, reduce fever, improve levels of sugar and cholesterol in the blood, stimulate the uterus and menstrual flow, and have antioxidant properties. If you haven’t tried lemongrass in your cooking, Thai risotto is the perfect recipe to start!


1 piece of lemon grass, finely chopped
2 small lemons, remove and retain zest
1 ½ cups brown rice
Tbsp olive oil
1 large onion, finely chopped
2.5cm fresh root ginger, peeled and finely chopped
1 ½ coriander seeds
1 ½ tsp cumin seeds
3 cups low-salt vegetable stock
4 tbsp chopped fresh coriander
Lemon or lime wedges to serve (optional)

Step 1
Rinse rice under cold water and drain through sieve. Heat oil in a large saucepan and add onion, spices, lemon grass and lemon zest. Cook gently for 2-3 minutes

Step 2
Add rice and cook for a further minute, then add stock and bring to the boil. Reduce heat to very low and cover the pan

Step 3
Cook gently for 30 minutes – stirring occasionally – then check the rice. If it is still crunchy, cover the pan and leave for a further 3-5 minutes until the rice is tender. Add extra water as needed

Step 4
Stir in the fresh coriander. Stir with a fork to separate the grains and leave for 10 minutes. Serve Thai risotto with lemon or lime wedges

Serves 4


Energy 1476 kJ (353 Cal)
Protein 7g (9%)
Carbohydrates 66g (77%)
Sugars 6g
Fat 6g (14%)
Fibre 4g
Sodium 425mg
Calcium 42mg

More delicious rice recipes: Brown Rice Pilaf  and Fruit Rice