3. Coconut lemongrass risotto
Serves 6 to 8
Wrobel says: Making risotto requires the patience of a saint and the tenacity of a honey badger. This radical risotto recipe takes classic Italian techniques and spices them up with some Thai influence, including coconut milk, lemongrass, and basil. It’s ultra-creamy, tastes super decadent, and also happens to be cholesterol-free. The coconut milk naturally balances your hormones and gives you more energy, while lemongrass contains good amounts of zinc, which is essential for male sexual health.
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Ingredients:
7 to 8 cups low-sodium vegetable broth
1 1/2 Tbsp organic virgin coconut oil
1 1/2 Tbsp extra-virgin olive oil
2/3 cup yellow onion, diced
1/4 cup plus 2 Tbsp fresh lemongrass, finely chopped
2 tsp ginger root, peeled and minced
1 1/2 cups arborio rice
1/2 cup sweet rice wine
2 cups asparagus, chopped into 1/2-inch pieces
1 tsp dried basil
Dash white truffle salt, to taste
1 cup unsweetened coconut milk
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Directions:
1) In a large saucepan, bring the vegetable broth to a simmer on low heat. In a separate large stockpot, heat the coconut oil and olive oil over medium-high heat. Cook the yellow onion, lemongrass, and ginger until the onion softens and turns translucent, about 5 to 7 minutes. Reduce the heat to medium-low. Stir in the arborio rice and cook for 1 to 2 minutes, thoroughly coating the rice with oil. Stir in the sweet rice wine, and cook until the wine is completely absorbed. Add the vegetable broth ½ cup at a time, stirring very frequently.
2) Wait until each portion of broth is completely absorbed by the rice before adding more broth. When only about 1 cup of vegetable broth is left to put in, add the asparagus, dried basil, and white truffle salt to the stockpot. Continue to add the broth as before.
3) When all of the broth is completely absorbed, the rice should be tender and very creamy. The entire cooking process for the rice is about 35 to 40 minutes. If the rice is still a little firm at that point, add more vegetable broth ½ cup at a time and continue cooking until tender but still al dente. Stir in the coconut milk, and cook until fully absorbed, another 1 to 2 minutes. Serve immediately.
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