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Chicken, pea and corn risotto
Chicken, pea and corn risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Kid-friendly chicken and vegetable risotto, a comforting and satisfying meal for everyone.
Ingredients:
  • 1 litre salt reduced chicken style liquid stock
  • 1 medium leek, trimmed, halved, washed, finely chopped
  • 500g chicken breast
  • 300.00 gm arborio rice
  • 2 tsp fresh thyme leaves
  • 250.00 ml frozen peas and corn
  • 187.50 ml finely grated parmesan
Instructions:
  • In a saucepan over medium heat, combine stock and 2 cups of cold water. Simmer for 6 to 7 minutes until the stock begins to simmer.
  • In a large saucepan over medium-high heat, heat half of the oil. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Transfer the chicken to a bowl and cover to keep warm. Use the remaining oil in the pan to cook the leek until softened, about 4 to 5 minutes.
  • Place rice in the pan and stir for 1 to 2 minutes until coated. Pour 1/3 cup of stock mixture and continue stirring until absorbed. Repeat with the rest of the stock mixture until rice is tender, approximately 30 minutes. Add chicken, thyme, peas, and corn to the pan with the rice. Stir and cook for 2 to 3 minutes until heated through. Season with salt and pepper. Mix in half of the parmesan. Serve the dish with the remaining parmesan on top.

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