Chicken and Corn Risotto

  • cooking time
    35 m
  • calories per serve
    660 cal
  • serves
    4
spray oil for cooking
1 small
leek thinly sliced (200g)
400 g
chicken breast fillets cut into thin slices
2 cups
arborio rice (400g)
1 cup
frozen corn kernels (160g)
5 cups
chicken stock (1.25l)
1 cup
NESTLÉ CARNATION Light & Creamy Evaporated Milk (250ml)
2 tsp
grated lemon zest
300 g
broccoli florets
1/4 cup
chopped chives (10g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
420 g
2760
38.9
9.2
2.7
100
10.9
962
Average Quantity
per:
10 g
657
9
2
1
2
3
229
0
0

Method

  1. heat a large saucepan over medium heat; spray with oil. add leek, cook 2-3 minutes or until soft.

  2. add chicken, cook until just browned. stir through rice and corn.

  3. add stock, NESTLÉ CARNATION light & creamy evaporated milk and lemon zest; bring to the boil, simmer, uncovered for 20-25 minutes or until the rice is tender and the liquid has been absorbed, stirring occasionally.

  4. stir in broccoli and chives, cook covered, for 5 minutes or until the broccoli is tender but crisp.

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