Chicken, Corn and Chive Risotto |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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wanted to save this one to try later Ingredients:
olive oil flavored cooking spray or canola oil cooking spray |
1 leek, thinly sliced |
400 g chicken breast fillets, cut into thin slices |
2 cups arborio rice |
1 cup fresh corn kernels or 1 cup frozen corn kernels |
1 1/4 liters water |
1 tablespoon maggi chicken stock powder |
1 cup carnation light and creamy evaporated low-fat milk |
2 teaspoons grated lemon rind |
300 g broccoli florets |
3 tablespoons snipped fresh chives |
pepper |
Directions:
1. Spray a large pan with oil and heat.
2. Add leek and cook over medium heat for 2 - 3 minutes or until soft, adding a little water if it starts to stick to the pan.
3. Add chicken and cook, stirring until it starts to brown.
4. Stir through rice and corn, cook 1 minute.
5. Add combined water and stock powder, CARNATION Light & Creamy Evaporated Milk and lemon rind and simmer, uncovered, for 20 - 25 minutes or until the rice is tender and the liquid has been absorbed, stirring occasionally.
6. Stir in broccoli and chives and season with pepper to taste. Cook, covered, for 5 minutes or until the broccoli is tender but crisp.
7. Garnish with lemon zest, if desired.
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