Name: Creamy Lemongrass Cacio e Pepe Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 1.5 cup arborio rice; 2 pcs lemongrass (bruised and cut into 2-inch pieces); 4 cup vegetable broth (warm); 1 cup pecorino romano cheese (finely grated); 1.5 tsp black pepper (freshly ground); 2 tbsp butter; 1 pcs shallot (finely minced); 1 tbsp olive oil; salt (to taste)

Cacio e Pepe

Prep: 10 min • Cook: 30 min. This innovative dish merges the timeless Italian classic, Cacio e Pepe, with the aromatic essence of lemongrass and the comforting creaminess of Arborio rice, creating a unique fusion risotto experience.

Preparation time: 10 min
Cooking time: 30 min
Total time: 40 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

1 1/2 cup arborio rice
2 pcs lemongrass(bruised and cut into 2-inch pieces)
4 cup vegetable broth(warm)
1 cup pecorino romano cheese(finely grated)
1 1/2 tsp black pepper(freshly ground)
2 tbsp butter
1 pc shallot(finely minced)
1 tbsp olive oil
salt(to taste)

Instructions

Risotto Preparation

Sauté shallots in olive oil and butter in a large saucepan over medium heat until softened, about 3 minutes.
Add arborio rice and toast for 1-2 minutes, stirring constantly, until the edges become translucent.
Pour in about 1 cup of warm vegetable broth, add the bruised lemongrass stalks, and stir until absorbed.
Continue adding broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Add the black pepper with the first ladle of broth.
Cook for about 20-25 minutes, or until the rice is creamy and al dente. Remove and discard the lemongrass stalks.

Finishing

Remove the risotto from heat. Stir in the grated pecorino romano cheese until melted and creamy.
Season with salt to taste. If the risotto is too thick, add a little more warm broth or a splash of water until the desired consistency is reached.

Nutrition

Servings: 4
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	550.5 kcal	157.3 kcal	2,202 kcal
Protein	20.2 g	5.8 g	80.8 g
Fat	18.8 g	5.4 g	75.2 g
Carbs	75.1 g	21.5 g	300.4 g

Tips

Stirring the risotto frequently is key to developing its creamy texture. Don't rush this process!
Ensure your vegetable broth is warm; adding cold broth can shock the rice and affect the cooking time.
Serve immediately, garnished with extra pecorino romano and freshly ground black pepper for maximum flavor.

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Instructions

Risotto Preparation

Sauté shallots in olive oil and butter in a large saucepan over medium heat until softened, about 3 minutes.
Add arborio rice and toast for 1-2 minutes, stirring constantly, until the edges become translucent.
Pour in about 1 cup of warm vegetable broth, add the bruised lemongrass stalks, and stir until absorbed.
Continue adding broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Add the black pepper with the first ladle of broth.
Cook for about 20-25 minutes, or until the rice is creamy and al dente. Remove and discard the lemongrass stalks.

Finishing

Remove the risotto from heat. Stir in the grated pecorino romano cheese until melted and creamy.
Season with salt to taste. If the risotto is too thick, add a little more warm broth or a splash of water until the desired consistency is reached.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

550.5 kcal

157.3 kcal

2,202 kcal

Protein

20.2 g

5.8 g

80.8 g

Fat

18.8 g

5.4 g

75.2 g

Carbs

75.1 g

21.5 g

300.4 g

Tips

Stirring the risotto frequently is key to developing its creamy texture. Don't rush this process!

Ensure your vegetable broth is warm; adding cold broth can shock the rice and affect the cooking time.

Serve immediately, garnished with extra pecorino romano and freshly ground black pepper for maximum flavor.