I just love risotto and here is another fabulous risotto recipe with chicken and sweetcorn kindly donated by Jamie Davison.
It is syn free on the extra easy plan and is as great tasting as the bacon and mushroom risotto recipe here
I highly recommend both of risotto recipes 🙂
TOP TIP : Make sure you are stirring the rice as close to constant as you can through the whole cooking process. This will release the starch giving it a lovely creamy texture and will stop it sticking to the pan.
syn free on extra easy
Author: karen
Recipe type: Main
Serves: 2
Ingredients
1 shallot, finely chopped
200g risotto risotto rice
1 chicken breast, roasted and cooled
60g sweetcorn
1 litre veg stock
½ tbsp dried rosemary
Frylight
Instructions
Make up the sock and set aside.
In a heavy bottomed pan sprayed with Frylight low to medium heat fry the shallots until soft.
Add the rice and fry for 1-2 minutes stirring often add the rosemary
Then add a small ladle of stock (the stock will should bubble up).
Cook until most of the stock has been absorbed then repeat this one ladle at a time
Until you have about 2 ladles worth of stock left.
Add the chicken and sweetcorn
Then carry on adding the stock as before until all the stock has gone.
This should take about 18 minutes.
Enjoy !!
