Easy Chicken And Corn Risotto
- 1 leek, washed, halved and thinly sliced
- 200g arborio rice
- 250g frozen corn kernels, thawed
- Parsley, chopped and added to taste
- Shaved Parmesan cheese, to taste
- Salt and pepper, to taste
In a small saucepan combine the Rosella Chicken & Corn Soup and chicken stock and bring to the boil. Remove from the heat and set the pot to aside.
Heat two tablespoons of the oil in a cast iron or enamelled casserole pot and brown the chicken on all sides until golden. Remove the chicken and rest on a plate.
Reduce the heat to medium in the casserole pot, pour the remaining two tablespoons of oil into the pot and add the leek and garlic and cook for three minutes without browning.
Stir the rice into the leek and garlic mixture and fry for a further 3 minutes. Add the corn kernels and return the cooked chicken to the pan. Season with salt and pepper.
Pour in the heated soup and stock, bring to the boil, while stirring. Turn the heat to a gentle simmer, put a heavy lid on the casserole pot and cook for a further 30 minutes.
Take the casserole pot to the table, serve – add the parsley and Parmesan cheese to taste.