Coconut Milk Risotto with Lemongrass Prawns

On dine chez NanouReviews(1)
Vicki M.: "This recipe is something from a chefs kitchen. Th…" Read More

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.)
  • 5 lemongrass stalks
  • 20 grams butter
  • 1 onion (finely chopped)
  • 500 grams arborio rice
  • 5 tablespoons vermouth
  • 1 tablespoon vegetable oil
  • 18 prawns
  • 2 tablespoons sour cream
  • 1 granny smith apple (diced)


  1. In a saucepan, combine the broth and the coconut milk.
  2. Add a chopped lemongrass stalk.
  3. Cook over low heat.
  4. In a skillet heat the butter and brown the onion.
  5. When it is translucent, add the rice and stir for 2 minutes.
  6. Add the Vermouth.
  7. Stir and gradually add the broth-coconut milk mixture until the rice is cooked.
  8. Wait until the broth is fully absorbed before adding more.
  9. Cook over low heat.
  10. When the risotto is almost cooked, add a little oil to a pan and saute the prawns.
  11. Skewer the cooked prawns in a stalk of lemongrass.
  12. Cut a 1/4 of lemongrass stalks in fine strips, and remove the outer leaves.
  13. Add the cream to the risotto just before serving.
  14. Serve risotto warm with the apple dices, and the prawn skewers. Garnish with chopped lemongrass.
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Yummly User
Vicki M. 12 Jul 2015
This recipe is something from a chefs kitchen. The coconut milk added a creaminess and tastefulness that combined well with the lemongrass prawns to create a rush of flavor.