Chicken and Sweetcorn Risotto

Nutrition

Ingredients

• Arborio Risotto Rice
• Raw Chicken Breast
• Corn Kernels
• Red Onion
• Garlic cloves
• Slow Cooked Chicken Stock
• Olive Oil
• Parmesan Cheese Block
• Black Pepper, Ground
• Curly Parsley

Instructions

1. 1.Heat the chicken stock in a saucepan and keep it warm.
2. 2.Heat the olive oil in another saucepan over medium heat.
3. 3.Cook the onion for about 2 minutes until softened.
4. 4.Add the garlic and cook for 30 seconds.
5. 5.Stir in the diced chicken and cook for about 4 minutes.
6. 6.Add the Arborio rice and stir for 1 minute.
7. 7.Add one ladle of hot stock and stir until absorbed.
8. 8.Continue adding the stock gradually while stirring frequently.
9. 9.After about 10 minutes, stir in the corn.
10. 10.Continue cooking until the rice is tender and creamy.
11. 11.Remove from the heat and stir in the Parmesan cheese.
12. 12.Garnish with chopped parsley and freshly ground black pepper before serving.