Coconut Milk Risotto with Lemongrass PrawnsOn dine chez Nanou
Time to play chef. Mildly saltiness, mixed with rich creaminess and the tangy bite of Granny Smith apples, all over a serving of rice, this dish will fill you as it satisfies your craving for new flavor combinations.
vegetable broth (30 cl.)
coconut milk (40 cl.)
20 grams butter
1 onions (finely chopped)
500 grams arborio rice
5 tablespoons vermouth
1 tablespoon vegetable oil
2 tablespoons sour cream
1 granny smith apples (diced)
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1In a saucepan, combine the broth and the coconut milk.
2Add a chopped lemongrass stalk.
3Cook over low heat.
4In a skillet heat the butter and brown the onion.
5When it is translucent, add the rice and stir for 2 minutes.
6Add the Vermouth.
7Stir and gradually add the broth-coconut milk mixture until the rice is cooked.
8Wait until the broth is fully absorbed before adding more.
9Cook over low heat.
10When the risotto is almost cooked, add a little oil to a pan and saute the prawns.
11Skewer the cooked prawns in a stalk of lemongrass.
12Cut a 1/4 of lemongrass stalks in fine strips, and remove the outer leaves.
13Add the cream to the risotto just before serving.
14Serve risotto warm with the apple dices, and the prawn skewers. Garnish with chopped lemongrass.