Dinner ideas

Chicken and coconut risotto

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

Method

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.

Note

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