Chicken And Coconut Risotto

• 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

1. 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.
2. Stir in coconut cream and cook for another 4-5 mins, until absorbed and rice is tender.
3. Remove from heat and fold in sweet potato, lime juice and cilantro. Season to taste. Set aside, covered, for 1-2 mins.
4. Serve sprinkled with lime zest, extra cilantro, coconut and lime wedges.

extravirgin olive oil, onion, garlic, stalk lemongrass, chili, chicken, rice, white wine, chicken stock, coconut cream, sweet potato, lime, fresh cilantro, coconut

Taken from recipes-plus.com/api/v2.0/recipes/30985 (may not work)