Chicken And Coconut Risotto

• 1 tablespoon extra-virgin olive oil
• 1 onion small, finely chopped
• 2 cloves garlic minced
• 1 stalk lemongrass white part only, finely chopped
• 1 Thai chili thinly sliced
• 10 1/2 ounces chicken thighs sliced
• 14 ounces arborio rice
• 2/3 cup dry white wine
• 4 cups chicken stock warmed
• 1 cup coconut cream
• 1 sweet potato peeled, cubed, roasted
• 1 lime zested and juiced
• 2 tablespoons fresh cilantro chopped, plus extra sprigs to serve
• lime wedges
• toasted coconut

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, only, chili, chicken, arborio rice, white wine, chicken, coconut cream, sweet potato, lime, fresh cilantro, lime wedges, coconut

Taken from www.yummly.com/recipe/Chicken-and-Coconut-Risotto-1398698 (may not work)