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Chicken, pea and corn risotto

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 litre Massel salt reduced chicken style liquid stock
  • 2 tablespoons olive oil
  • 1 medium leek, trimmed, halved, washed, finely chopped
  • 2 large (500g) Steggles chicken breast fillets, diced
  • 1 1/2 cups arborio rice
  • 2 teaspoons fresh thyme leaves
  • 1 cup frozen peas and corn
  • 3/4 cup finely grated parmesan


  • 1
    Place stock and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until stock starts to simmer.
  • 2
    Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Heat remaining oil in pan. Add leek. Cook, stirring, for 4 to 5 minutes or until leek has softened.
  • 3
    Add rice to pan. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add 1/3 cup stock mixture. Cook, stirring, until mixture has absorbed. Repeat with remaining stock mixture until rice is tender. This should take about 30 minutes in total. Add chicken, thyme, peas and corn to rice mixture. Cook, stirring, for 2 to 3 minutes or until heated through. Season with salt and pepper. Stir in half the parmesan. Serve with remaining parmesan.

Source: taste.com.au


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