Coconut Milk Risotto With Lemongrass Prawns

1. 1

   In a saucepan, combine the broth and the coconut milk.

2. 2

   Add a chopped lemongrass stalk.

3. 3

   Cook over low heat.

4. 4

   In a skillet heat the butter and brown the onion.

5. 5

   When it is translucent, add the rice and stir for 2 minutes.

6. 6

   Add the Vermouth.

7. 7

   Stir and gradually add the broth-coconut milk mixture until the rice is cooked.

8. 8

   Wait until the broth is fully absorbed before adding more.

9. 9

   Cook over low heat.

10. 10

    When the risotto is almost cooked, add a little oil to a pan and saute the prawns.

11. 11

    Skewer the cooked prawns in a stalk of lemongrass.

12. 12

    Cut a 1/4 of lemongrass stalks in fine strips, and remove the outer leaves.

13. 13

    Add the cream to the risotto just before serving.

14. 14

    Serve risotto warm with the apple dices, and the prawn skewers. Garnish with chopped lemongrass.

* Per serving · 4 servings · Values may vary.