Quick Cook Chicken Risotto
Quick Cook Chicken Risotto
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 400g chicken thigh fillets, fat trimmed, diced
- 2 garlic cloves, crushed
- 250g SunRice arborio risotto rice
- 1/2 cup (125ml) white wine
- 600ml Chicken stock
- 1/3 cup (25g) grated Parmesan cheese, plus 2 tbsp extra to serve
- 1 cup (200g) sweet corn kernels
- 200g grape tomatoes, halved
- 75g baby spinach leaves
Instructions
- 1
Heat oil 1 tbsp olive oil in a large heavy based saucepan over medium-high heat. Cook onion 1 brown onion, finely chopped and chicken 400g chicken thigh fillets, fat trimmed, diced stirring occasionally, for 3-4 minutes, or until golden. Add garlic 2 garlic cloves, crushed and cook for 30 seconds.
- 2
Add rice 250g arborio risotto rice and stir to coat grains in oil. Add wine 1/2 cup (125ml) white wine and simmer for 1 minute until absorbed. Add stock 600ml Chicken stock and bring to the boil. Cover, reduce heat to low and simmer for 10-12 minutes or until rice is al dente and stock is absorbed.
10 min - 3
Stir in cheese 1/3 cup (25g) grated Parmesan cheese, plus 2 tbsp extra to serve , corn 1 cup (200g) sweet corn kernels , tomatoes 200g grape tomatoes, halved and spinach 75g baby spinach leaves . Season. Cover and set aside for 2 minutes. Serve immediately garnished with extra cheese.
2 min