Baked Chicken and Corn Risotto

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Ingredients

2 tablespoons olive oil, divided
400 grams chicken thigh fillets, trimmed and chopped
1 onion, chopped finely
2 cloves garlic, crushed
2 cups Arborio rice
4 cups vegetable stock
1 can (420 gram) creamed corn
2 tablespoons chopped parsley
1/2 cup shaved Parmesan cheese

Preparation

1
Preheat oven to 400F
2
Heat half the oil in a large frying pan on high. Cook chicken for 3-4 minutes, until browned. Transfer to a 13x9x2 inch ovenproof dish.
3
Heat the remaining oil in the same pan on high heat. Saute onion and garlic for 2-3 minutes until tender. Add to the chicken.
4
Stir in rice, then stock, stirring until combined. Cover with lid or foil. Bake for 30-35 minutes, until rice is tender.
5
Remove cover and stir creamed corn through. Set aside, covered, for 5 minutes. Serve topped with parsley and Parmesan.

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Tags:

dinner
chicken
corn

Yield:

4

Added:

August 21, 2010

Creator:

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