Spicy Thai Peanut Risotto with Chicken

Makes: 2 servings

An unexpected combination of creamy UNCLE BEN’S® Classic Risotto with the bold flavors of garlic, chicken, coconut milk, cilantro, onions, bell peppers, and spicy peanut sauce. It’s a signature dish that’s big on flavor and drama.


  • 1 tbsp. Butter, unsalted
  • 1 (garnish) Lime, fresh, sliced in half crosswise
  • 2 tbsp. (garnish) Peanuts, cocktail, small chop
  • 1/2 cup Onion, red, large dice, roasted
  • 1/2 cup Green bell pepper, large dice, roasted
  • 1/2 tbsp. Garlic, fresh, minced
  • 1 cup Chicken, roasted, pulled, white and dark meat
  • 1 cup Coconut milk, Thai, natural
  • 1/4 cup Peanut sauce, spicy, commercially prepared
  • 11/2 cups (1 pkg.) UNCLE BEN’S® Classic Risotto
  • 1/2 tbsp. Cilantro, fresh, rough chop


  1. Melt butter in nonstick sauté pan over high heat. Add onion, bell pepper, and garlic. Cook 15 seconds.
  2. Add chicken, coconut milk, and peanut sauce. Bring to boil.
  3. Add risotto and cook 20 seconds (some liquid should remain).
  4. Remove from heat. Stir in cilantro.
  5. For 1 serving: Spoon half the risotto into large dinner bowl and garnish with 1/2 lime wedge and 1 tbsp. peanuts.



  • Substitute shrimp for the chicken.
  • Spice up the dish by adding red pepper flakes to Step #1.
  • Serve the risotto over leaves of steamed baby bok choy for an authentic look and added flavor and texture.