AIS Sports Nutrition

Chicken and corn risotto

Chicken and corn risotto
Preparation time 15 minutes
Cooking time 30 minutes
Serves 3-4
Energy kj(Cal) 2615(625)
Fat(g) 7
Carbohydrate(g) 96
Protein(g) 44

Always measure liquid accurately using proper measuring cups (available at supermarkets), not tea or coffee cups, so the rice cooks correctly. You can also replace the frozen peas with broccoli

Ingredients

  • 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

Method

  • 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.

 

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