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Chicken, asparagus and corn risotto
Chicken, asparagus and corn risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious gluten-free chicken and vegetable risotto bursting with vibrant flavors.
Ingredients:
  • 750ml (3 cups) chicken style liquid stock
  • 1 brown onion, finely chopped
  • 220g (1 cup) arborio rice
  • 7.50 gm sweet paprika
  • 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
  • 200g (1 cup) fresh corn kernels
  • 20g (1/4 cup) finely grated parmesan
  • 1 tsp finely grated lemon rind
  • 2 (about 200g each) single chicken breast fillets, thinly sliced
  • 80g baby spinach leaves
Instructions:
  • In a large saucepan, bring the stock to a gentle simmer after boiling.
  • 1. Heat a large heavy-based saucepan over medium heat. Spray with olive oil to grease. Sauté onion and garlic for 5 minutes until the onion is soft. Stir in rice and 1 tsp paprika, cook for an additional minute until aromatic.
  • Pour a ladleful (about 125ml/1/2 cup) of the simmering stock into the rice and stir constantly with a wooden spoon until absorbed. Repeat this step, adding one ladleful at a time and stirring until absorbed, for 18 minutes until the rice is almost tender yet firm to the bite and the risotto is creamy.
  • Add the asparagus and corn to the pan, stir gently, and cook for 2 minutes. Remove from heat and fold in the parmesan and lemon zest. Season with pepper and let it sit covered for 3 minutes to enhance the flavors.
  • While the chicken is marinating in the paprika, preheat a large non-stick frying pan over high heat and generously coat with olive oil spray. Cook the chicken, stirring occasionally, until golden and cooked through, about 2-3 minutes.
  • Serve the risotto in individual dishes and garnish with the chicken and baby spinach leaves.

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