Chicken and coconut risotto
An extra flair of Thai flavours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Microplane
- Citrus press
- Saucepan
- Heavy-based saucepan
- Stove
- Wooden spoon
- Measuring cup
- Oven
- Baking sheet
- Parchment paper
- Oil sprayer
- Chef's knife
- Cutting board
- Plate
Ingredients
- 1 litre chicken stock
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 lemongrass stalk, white part only, finely chopped
- 1 birdseye chilli, thinly sliced
- 300 grams chicken thigh fillet, sliced
- 2 cups arborio rice
- 150 millilitres dry white wine
- 270 millilitres can coconut cream
- 1 kumara, peeled, cubed, roasted
- 1 lime, grated zest, juice
- 2 tablespoons coriander, chopped, plus extra sprigs to serve
- toasted coconut, lime wedges, to serve
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