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Quick-cook chicken risotto

by wiki
10 April, 2019
in Dinner
0
Quick-cook chicken risotto
Quick-cook chicken risotto
  • 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 1
    Heat 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 2
    Add 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 3
    Stir 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

0
Tags: chickentomatoes
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