A fantastic fusion dish
Yield
Serves 6
Prep Time
15mins
Cook Time
30mins
Difficulty Level
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Wishing for an added oomph to your risotto? As if the Italian rice dish isn’t delectable enough, this chicken and coconut risotto adds another layer of lusciousness with a flair of Thai flavours. Elevate your at-home dining experience with this extra creamy recipe that melds seamlessly with tender chicken, promising a tantalising richness that’ll make it return time and time again. 

Ingredients

  • 1 litre chicken stock
  • 1 tbsp 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 g chicken thigh fillet, sliced
  • 2 cups arborio rice
  • 150 ml dry white wine
  • 270 ml can coconut cream
  • 1 kumara, peeled, cubed, roasted
  • 1 lime, grated zest, juice
  • 2 tbsps coriander, chopped, plus extra sprigs to serve
  • Toasted coconut, lime wedges, to serve
01.

Pour stock into a medium saucepan and bring to a slow simmer on medium. Keep warm.

02.

Heat oil in a large, heavy-based saucepan on medium. Sauté onion, garlic, lemongrass and chilli 3-4 mins, until onion is tender. Stir in chicken and cook 3-4 mins, until browned. Add rice, stirring 1 minute to coat well in oil.

03.

Mix in wine, stirring 1 min until absorbed. Add hot stock, 1 cup at a time, stirring until all liquid is absorbed, about 15 mins.

04.

Stir in coconut cream and cook a further 4-5 mins until absorbed. Rice should be creamy with a slight bite.

05.

Remove from heat. Stir in kumara, juice and coriander. Season to taste. Set aside, covered, 1-2 mins.

06.

Serve sprinkled with zest, extra coriander, coconut and lime wedges.

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

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