Risotto with sweet potatoes and coconut milk

Ingredients for 3 servings:

• 1 onion(s), finely diced
• 3 carrots, finely diced
• ½ celery root, finely diced
• 1 large sweet potato(s), finely diced
• 250 g risotto, e.g. Carnaroli
• 1 stalk lemongrass, finely chopped
• 1 can coconut milk
• ¾ liter vegetable broth
• 3 tbsp olive oil
• Salt
• 50 g Parmesan, freshly grated
• some butter
• 1 lime(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 47 minutes

Bring the vegetable stock to a boil. Heat the olive oil in a separate saucepan and sauté the onion, carrots, celery, and sweet potato over medium heat for about 15 minutes until softened, but do not allow to brown. Add the rice and sauté until translucent. Deglaze with a ladle of vegetable stock and wait until all the liquid has evaporated. Add a large pinch of salt and lemongrass, and over medium heat, alternately add 1 ladle of vegetable stock and a dash of coconut milk. Stir continuously and only add liquid once the previously added liquid has been completely absorbed by the rice. This is important for the consistency of the risotto. Continue adding liquid and stirring until the rice is cooked but still firm to the bite. Carefully season with salt. Then remove from the heat, stir in the Parmesan cheese, butter, and lime juice, if desired. Cover and let stand for 2-3 minutes. Serve immediately.