Roasted Chicken And Corn Risotto

Name: Roasted Chicken And Corn Risotto
Ingredients: 2 cups fresh corn kernels (about 3 large ears); Cooking spray; 5 cups fat-free, low-sodium chicken broth; 2 teaspoons olive oil; 1/2 cup minced shallots; 2 garlic cloves, minced; 1 1/4 cups Arborio rice or other short-grain rice; 1/2 cup dry vermouth or vodka; 4 cups chopped roasted chicken breast; 1/3 cup fat-free half-and-half; 1/4 cup thinly sliced green onions; 1/4 teaspoon freshly ground black pepper; 1/2 cup (2 ounces) grated fresh Asiago cheese; 3 slices 40%-less-fat bacon, cooked and crumbled

14 ingredients

6 steps

Ingredients

2 cups fresh corn kernels (about 3 large ears)
Cooking spray
5 cups fat-free, low-sodium chicken broth
2 teaspoons olive oil
1/2 cup minced shallots
2 garlic cloves, minced
1 1/4 cups Arborio rice or other short-grain rice
1/2 cup dry vermouth or vodka
4 cups chopped roasted chicken breast
1/3 cup fat-free half-and-half
1/4 cup thinly sliced green onions
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Asiago cheese
3 slices 40%-less-fat bacon, cooked and crumbled

Directions

1

Preheat broiler.
2

Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside.
3

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4

Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; saute 2 minutes or until tender. Reduce heat to medium. Add rice; cook 1 minute, stirring constantly. Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
5

Reduce heat to medium-low. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total).
6

Gently stir in chicken and corn. Add half-and- half, green onions, and black pepper. Cook until thoroughly heated (do not boil). Sprinkle each serving evenly with cheese and bacon. Serve immediately.