Baked Chicken and Corn Risotto
By: Arvin Sound
Published: Saturday, August 21, 2010 - 9:53am

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.