Chicken and coconut risotto | Women's Weekly Food

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