- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
With this cheat’s risotto you can create the creamy texture without the steamy workout.
Ingredients
- 1 tablespoon 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 Massel salt reduced chicken style liquid stock
- 1/3 cup (25g) grated Parmesan cheese, plus 2 tablespoons extra to serve
- 1 cup (200g) sweet corn kernels
- 200g grape tomatoes, halved
- 75g baby spinach leaves
Method
- Step 1Heat oil in a large heavy based saucepan over medium-high heat. Cook onion and chicken stirring occasionally, for 3-4 minutes, or until golden. Add garlic and cook for 30 seconds.
- Step 2Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute until absorbed. Add 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.
- Step 3Stir in cheese, corn, tomatoes and spinach. Season. Cover and set aside for 2 minutes. Serve immediately garnished with extra cheese.
- Low sugar
Nutrition
2203 kj
Energy
12.1g
Fat Total
3.6g
Saturated Fat
4.5g
Fibre
31.3g
Protein
92mg
Cholesterol
589mg
Sodium
6.1g
Carbs (sugar)
69.5g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Al Richardson
- Publication: Taste.com.au
