Chicken and Corn Risotto
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Begin by bringing the chicken stock to a simmer in a medium-sized pot, and keep warm while making the risotto.
In a medium pot or deep skillet heat the olive oil and butter over medium heat. When the butter looks frothy, add the onions and begin to sauté over medium-low heat until softened and translucent, about 8 minutes.
Add the Arborio and stir to toast for 2 minutes. You will hear a faint crackling sound.
Add the wine and adjust heat to avoid boiling the liquid. Stir until the wine is almost completely absorbed. Add the chicken and the corn and stir for 1 minute. Season with salt and pepper.
Add two (2) ladles of stock into the risotto and begin to stir gently. Once it has absorbed continue to add the stock one ladle at a time, about 30 minutes or until al dente. Make sure to taste risotto to ensure it is cooked to your liking.
Taste and season the risotto with salt and pepper. Stir in Parmesan cheese and half the chives.
Divide risotto between bowls and top with extra Parmesan cheese and remaining chives.
Nutrition Info
| Per 490 g serving | Amount |
|---|---|
| Calories | 520 |
| Protein | 29 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrate | 64 g |
| Fibre | 2 g |
| Sugar | 2 g |
| Cholesterol | 45 mg |
| Sodium | 580 mg |
| Per 490 g serving | % Daily Value |
|---|---|
| Potassium | 17 |
| Calcium | 15 |
| Iron | 8 |
| Vitamin A | 6 |
| Vitamin C | 8 |
| Vitamin B6 | 18 |
| Vitamin B12 | 28 |
| Folate | 7 |
| Zinc | 12 |
