AIS Sports Nutrition

Chicken, corn & chive risotto

HINT: Leftover risotto can be shaped into patties and cooked in a lightly oiled pan until crisp and golden and heated through

Olive or canola oil spray
1 leek, thinly sliced
400 g chicken breast fillet, cut into thin slices
2 cups arborio rice
1 cup fresh or frozen corn kernels
5 cups MAGGI All Natural Chicken or Vegetable Liquid Stock
1 cup CARNATION Light and Creamy Evaporated Milk
2 teaspoons grated lemon rind
300 g broccoli florets
3 tablespoons snipped fresh chives
pepper and salt, for seasoning

Spray a large pan with oil and heat. Add leek and cook over medium heat for 2-3 minutes or until soft, adding a little water if it starts to stick to the pan. Add chicken and cook, stirring until it starts to brown. Stir through rice and corn and cook for 1 minute. Add the stock, evaporated milk and lemon rind and simmer, uncovered, for 20-25 minutes or until the rice is tender and the liquid has been absorbed, stirring occasionally. Stir in broccoli and chives and season with pepper and salt to taste. Cook, covered, for 5 minutes or until the broccoli is tender but still crisp. Garnish with lemon zest, if desired.


ANALYSIS per serve 
Energy kJ (Cal)
2699 (645)
1800 (430)
Carbohydrate (g)
Protein (g)
Fat (g)
Vitamin C, Zinc, Calcium

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4-6
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