Chicken & corn risotto
Spray of canola or olive oil
1 onion, finely chopped
1½ cups arborio rice
400 g chicken breast fillet, cut into strips
425 g can baby corn cuts, drained
1 small red capsicum, chopped
1 cup frozen peas
750 mL (3 cups) MAGGI Chicken Stock
½ cup tomato-based pasta sauce
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
freshly ground black pepper, to taste
Spray a large pan with oil and heat. Add the onion, rice, chicken, corn, capsicum and peas. Cook, stirring, over medium heat for 2 minutes. Add the stock and pasta sauce and stir until well combined. Bring to the boil, reduce the heat to low and simmer, covered, for 20-25 minutes. Stir frequently until the rice is tender and the liquid is almost all absorbed. Remove from heat and stand, covered, for 5 minutes. Stir in the herbs and season to taste before serving.
| ANALYSIS per serve |
3
|
4
|
|---|---|---|
| Energy kJ (Cal) |
2615 (625)
|
1960 (468)
|
| Carbohydrate (g) |
96
|
72
|
| Protein (g) |
44
|
33
|
| Fat (g) |
7
|
5
|
| Vitamin C, Iron |
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3-4
