Baked Lemongrass Risotto


Recipe by Lindsay Pleskot. 

See the original recipe on her blog here

I love a nice creamy risotto, but all that standing at the stove and stirring! Not gonna lie, it has redirected me to another dish more than once . . . But I was redently reminded of my love of risotto! And when I made this recipe, I was seriously that annoying person saying Mmmm. Mmmmm! At every bite.


Lemongrass Tea
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  • 3 Tbsp coconut oil, divided

  • 1 shallot, minced

  • 3 cloves garlic, pressed or minced and divided

  • 1 1/2 cups Long Grain Rice

  • 4 cups Lemongrass Tea (brewed strong!) divided

  • 1 cup stock (chicken or vegetable)

  • 1 large bunch of Dino kale, stems removed and cut into bite-sized pieces

  • 1/2 cup parmesan cheese, freshly grated

  • 1/2 cup dry white wine or stock

  • 1-2 Tbsp unsalted butter

  • 1 tsp coarse salt

  • Black Pepper, to taste


Black Pepper
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Long-Grain Rice
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  1. Preheat the oven to 375°F with your oven rack in the middle position.

  2. Steep 4 cups of your strong tea and set aside.

  3. In a medium-sized Dutch oven (if you don’t have one you can do the stove top portion in a heavy-bottomed pan and then transfer to a lined baking dish for the cooking portion), heat 2 Tbsp of your coconut oil over medium high heat. Once heated, add shallot and cook until translucent, approx. 4-5 minutes. Add 2 cloves of your garlic. Cook another 2-3 minutes until the garlic becomes fragrant.

  4. Add the rice and allow it to brown a bit, building flavor. Cook for 3-4 minutes, stirring constantly to ensure it doesn’t burn.

  5. Add 3 cups of your tea and 1 cup stock. Cover and bring to a boil. Once it’s boiling, remove from heat, and place in the oven with the lid on. Bake until tender, approx. 50 minutes.

  6. Meanwhile, line a baking sheet with parchment paper. In a medium-sized bowl, toss kale with remaining oil (melt for a few seconds in the microwave so it coats the leaves evenly) add garlic and a pinch of salt and pepper. Toss to coat evenly and lay out on the baking sheet.

  7. During the last 20 minutes of cooking, add the kale to the oven.

  8. Once rice is cooked and kale is tender with a bit of brown crispy edges, remove both from the oven.

  9. Pour the remaining cup of tea, parmesan, wine or stock, butter, salt, and a generous amount of pepper into the risotto mixture. Stir to combine well and let some of the liquids soak up, leaving you with a nice creamy mixture.

  10. Top with kale and enjoy as a side dish or serve with fish, chicken or poached eggs to complete the meal!


(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here). 

Baked Lemongrass Risotto Recipe