Recipes

Easy chicken, corn risotto

By: Leah

This is a variation of a Women's Weekly recipe I rely on when I want risotto without having to stand over a hot stove (very important in a Queensland summer!). This time around I added corn, chicken, spinach and pumpkin. You can use any herb you like, this time I used sage, but basil also works really well. The texture won't be exactly the same as a proper risotto, but I still really love it. Also, this makes a fairly thick risotto - if you like yours more runny add some more liquid.
Details
  • Prep Time:
    15 min
  • Cook Time:
    25 min
  • Ready In:
    40 min
Servings: 4 servings
  • 3 cups Vegetable stock
  • 1/4 cup Dry white wine
  • 1 tbsp Finely grated lemon rind
  • 1 medium Brown onion, finely chopped
  • 2 cloves Garlic, finely chopped or crushed
  • 1 Chicken breast
  • 200 gs Pumpkin
  • 1 medium Ear of corn, kernels removed
  • 1 1/2 cups Aborio rice
  • 2 tbsps Lemon juice
  • 1 cup Water
  • 100 gs Baby spinach leaves, torn
  • 1/2 cup Finely grated parmesan cheese
  • 2 tbsps Sage, finely shredded
Directions
  1. First, I browned the chicken separately.  I find this enhances the flavour.  I set it aside until later.
  2. Heat 1 tbs of stock with wine and lemon rind in a large saucepan.
  3. Add the onion and garlice and cook, stirring, on a medium heat until the onion softens.  You don't want the temperature too high here as it will burn the onion and garlic - the idea is gentle cooking.
  4. Add the chicken, mushrooms, capsicum, corn (or anything else you feel will be tasty) and cook stirring for another 5 minutes.
  5. Stir in the rice, juice, water and remaining stock.  Bring to a boil, then reduce the heat.
  6. Simmer, covered, for about 20 minutes until rice is cooked.
  7. Before serving, stir in spinach, cheese and sage.
  8. Serve with salad and crusty bread if you so desire.

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