Chicken, Corn and Chive Risotto

12 ingredients
8 steps

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 14 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. 1
    Spray a large pan with oil and heat.
  2. 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. 3
    Add chicken and cook, stirring until it starts to brown.
  4. 4
    Stir through rice and corn, cook 1 minute.
  5. 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. 6
    Stir in broccoli and chives and season with pepper to taste.
  7. 7
    Cook, covered, for 5 minutes or until the broccoli is tender but crisp.
  8. 8
    Garnish with lemon zest, if desired.

Products Matching These Ingredients

More Recipes to Try