Creamy Chicken & Coconut Risotto With Asian Flavours

A fantastic fusion dish

 Wishing for an added oomph to your risotto? As if the Italian rice dish isn’t delectable enough, this chicken and coconut risotto adds another layer of lusciousness with a flair of Thai flavours. Elevate your at-home dining experience with this extra creamy recipe that melds seamlessly with tender chicken, promising a tantalising richness that’ll make it return time and time again.


  • 1 litre chicken stock
  • 1 tbsp 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 g chicken thigh fillet, sliced
  • 2 cups arborio rice
  • 150 ml dry white wine
  • 270 ml can coconut cream
  • 1 kumara, peeled, cubed, roasted
  • 1 lime, grated zest, juice
  • 2 tbsps coriander, chopped, plus extra sprigs to serve
  • Toasted coconut, lime wedges, to serve



Pour stock into a medium saucepan and bring to a slow simmer on medium. Keep warm.


Heat oil in a large, heavy-based saucepan on medium. Sauté onion, garlic, lemongrass and chilli 3-4 mins, until onion is tender. Stir in chicken and cook 3-4 mins, until browned. Add rice, stirring 1 minute to coat well in oil.


Mix in wine, stirring 1 min until absorbed. Add hot stock, 1 cup at a time, stirring until all liquid is absorbed, about 15 mins.


Stir in coconut cream and cook a further 4-5 mins until absorbed. Rice should be creamy with a slight bite.


Remove from heat. Stir in kumara, juice and coriander. Season to taste. Set aside, covered, 1-2 mins.


Serve sprinkled with zest, extra coriander, coconut and lime wedges.

TIP Roast kumara on an oven tray lined with baking paper. Spray with olive oil and bake in a moderate oven, 180 C, 20-25 mins, until tender.