This one also takes a bit of prepwork but is absolutely delicious. Its the kind of meal that you keep eating, after you're already full. I've never cooked crawfish so I substitute shrimp. For the eggplant, I just use pre-made eggplant cutlets from Trader Joe's. I also put the Creole seasoning directly in the risotto. If you do this, don't add the salt that the recipe calls for because Creole seasoning already has salt in it and you can over-salt it.
As far as prepwork, what I do is cut veggies, juice the lemon, etc while the baby is napping, put them in little bowls (I have small Ramkin dishes from Corelle that are the perfect size) and then I can just throw everything together when my husband is on his way home.
http://www.emerils.com/recipe/2956/Crawfish-and-Artichoke-Risotto-with-Crispy-Eggplant
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