Chicken

BAKED RISOTTO WITH ROAST CHICKEN & SWEET CORN

Cook Time: 35 minutes

4 servings

INGREDIENTS

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups Arborio rice
  • 4 cups chicken stock
  • ½ store-bought roast chicken, shredded
  • 420g can creamed corn
  • Chopped parsley and/or baby spinach
  • Grated/shaved parmesan
  • Pepper to taste
  • Equipment: 10 cups (2.5 litres) oven proof dish

INSTRUCTIONS

  1. Preheat oven to 200C.
  2. In a pan, add oil. When the oil is hot, add onion and garlic and sauté until tender. Add Arborio rice and chicken and sauté until the grains appeared to be slightly translucent.
  3. Transfer the rice mixture to an oven proof dish. Stir in stock. Cover with a lid or foil and bake for 30 to 35 minutes, until the rice is tender.
  4. Remove the lid and stir in creamed corn. Set aside, covered, for 5 minutes.
  5. To serve, top with parmesan, chopped parsley or baby spinach and pepper to taste.

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