Chicken and Corn Risotto

Chicken and Corn Risotto.002
Posted in: , ,
Prep: 10 min
Cook: 40 min
Dietary: , , ,
Cost: $$


  • Canola or olive oil spray
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 1 cup arborio rice
  • 400 grams chicken breast fillet cut into strips
  • 1 medium red capsicum chopped finely
  • 1 medium sweet potato finely diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 cup fresh tomato diced
  • 750 millilitre salt-reduced chicken stock
  • 2 tablespoons fresh basil leaves chopped
  • 2 tablespoons chopped fresh parsley chopped
  • ground black pepper to taste


  1. Heat a large pan and spray with oil
  2. Add the onion, garlic, rice, chicken, capsicum and sweet potato.  Cook, stirring, over medium heat for 2 minutes
  3. Add the peas, corn and tomatoes, and stir until well combined.
  4. At the stock slowly, a little at a time. Stir frequently until the rice is tender and the liquid is almost absorbed – this may take about 30 minutes
  5. Remove from the heat and stand, covered, for 5 minutes
  6. Stir in the fresh herbs and season to taste before serving

Serves in 1 portion

  • Vegetables3 1/2
  • Cereals1 1/2
  • Lean meat or Alternatives1
  • Unsaturated Spreads/Oils1/4

What was swapped?

Regular chicken stock was swapped for salt reduced chicken stock


Reheat leftovers for a quick and easy lunch!

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