Creamy Chicken and Corn Risotto

Name: Creamy Chicken and Corn Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600g chicken breast, diced; 2 cups fresh or frozen corn kernels; 1 large onion, diced; 3 cloves garlic, minced; 400g arborio rice; 1 cup white wine; 1.5L chicken stock, warmed; 100g butter; 100g parmesan, grated; 1/2 cup cream; fresh basil and salt to taste

A comforting Australian creamy chicken and corn risotto with fresh herbs. Adding the warm stock one ladle at a time and stirring constantly for a full 20 minutes coaxes the starch out of the rice, building risotto's signature creamy texture.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

hard

Cuisine

Australian

Ingredients

600gchicken breast, diced

2 cupsfresh or frozen corn kernels

1large onion, diced

3 clovesgarlic, minced

400garborio rice

1 cupwhite wine

1.5Lchicken stock, warmed

100gbutter

100gparmesan, grated

1/2 cupcream

fresh basil and saltto taste

Instructions

Sauté onion and garlic in butter. Add chicken. Cook 5 minutes.

Add rice. Toast 2 minutes. Add wine. Stir until absorbed.

Add warm stock a ladle at a time, stirring, for 20 minutes.

Add corn for the last 5 minutes.

Stir in cream and parmesan. Season. Scatter basil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

800

Protein

62.5g

Fat

39.7g

Carbs

36.5g

Fiber

0.9g

Sodium

1934mg

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