Chicken and coconut risotto

Spice up your risotto.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
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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Chicken and coconut risotto
  • 1 litre chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 clove garlic, crushed
  • 1 lemongrass stalk, white part only, finely chopped
  • 1 birdseye chilli, thinly sliced
  • 300 gram chicken thigh fillet, sliced
  • 2 cup arborio rice
  • 150 millilitre dry white wine
  • 270 millilitre can coconut cream
  • 1 kumara, peeled, cubed, roasted
  • 1 lime, grated zest, juice
  • 2 tablespoon coriander, chopped, plus extra sprigs to serve
  • toasted coconut, lime wedges, to serve


Chicken and coconut risotto
  • 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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