Coconut Milk Risotto With Lemongrass Prawns

• vegetable broth 30 cl.
• coconut milk 40 cl.
• 5 lemongrass stalks
• 1 3/8 tablespoons butter
• 1 onion finely chopped
• 2 1/2 cups 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.

vegetable broth, coconut milk, stalks, butter, onion, arborio rice, vermouth, vegetable oil, prawns, sour cream, granny smith apple

Taken from www.yummly.com/recipe/Coconut-Milk-Risotto-with-Lemongrass-Prawns-782482 (may not work)