Chicken And Coconut Risotto - cooking recipe

Ingredients

1 tbsp extra-virgin olive oil
1 None small onion, finely chopped
2 cloves garlic, minced
1 stalk lemongrass, white part only, finely chopped
1 None Thai chili, thinly sliced
10.5 oz chicken thighs, sliced
14 oz Arborio rice
2/3 cup dry white wine
4 cups chicken stock, warmed
1 cup coconut cream
1 None sweet potato, peeled, cubed, roasted
1 None lime, zested and juiced
2 tbsp fresh cilantro, chopped, plus extra sprigs to serve
None None toasted coconut and lime wedges, to serve

Preparation

Heat oil in a large, heavy-bottomed saucepan over medium heat. Saute onion, garlic, lemongrass and chili for 3-4 mins, until onion is tender. Add chicken and cook for 3-4 mins, until browned. Add rice and cook, stirring, for 1 min. Add wine and cook, stirring, for 1 min. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is almost tender, about 15 mins.
Stir in coconut cream and cook for another 4-5 mins, until absorbed and rice is tender.
Remove from heat and fold in sweet potato, lime juice and cilantro. Season to taste. Set aside, covered, for 1-2 mins.
Serve sprinkled with lime zest, extra cilantro, coconut and lime wedges.