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


  • 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.


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