Chicken and coconut risotto
Apr 29, 2012 2:00pm- 15 mins preparation
- 30 mins cooking
- Serves 6
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Ingredients
Chicken and coconut risotto
- 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
Chicken and coconut risotto
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1Pour stock into a medium saucepan and bring to a slow simmer on medium. Keep warm.
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2Heat 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.
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3Mix in wine, stirring 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring until all liquid is absorbed, about 15 minutes.
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4Stir in coconut cream and cook a further 4-5 minutes until absorbed. Rice should be creamy with a slight bite.
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5Remove from heat. Stir in kumara, juice and coriander. Season to taste. Set aside, covered, 1-2 minutes.
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6Serve sprinkled with zest, extra coriander, coconut and lime wedges.
Notes
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.
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