Name: Chicken and coconut risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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

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

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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