Dinner ideas

Chicken and coconut risotto

Spice up your risotto.
Chicken and coconut risottoWoman's Day

With coconut cream, lemongrass, chilli, coriander and lime this risotto gives you all the creaminess of the traditional dish with an extra flair of Thai flavours.

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1.Pour stock into a medium saucepan and bring to a slow simmer on medium. Keep warm.
2.Heat oil in a large, heavy-based saucepan on medium. Sauté onion, garlic, lemongrass and chilli 3-4 minutes, until onion is tender. Stir in chicken and cook 3-4 minutes, until browned. Add rice, stirring 1 minute to coat well in oil.
3.Mix in wine, stirring 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring until all liquid is absorbed, about 15 minutes.
4.Stir in coconut cream and cook a further 4-5 minutes until absorbed. Rice should be creamy with a slight bite.
5.Remove from heat. Stir in kumara, juice and coriander. Season to taste. Set aside, covered, 1-2 minutes.
6.Serve sprinkled with zest, extra coriander, coconut and lime wedges.

Roast kumara on an oven tray lined with baking paper. Spray with olive oil and bake in a moderate oven, 180°C, 20-25 minutes, until tender.


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