Creamy baked chicken and corn risotto
Summary
For all the foodies out there, here’s a delightful recipe for Creamy Baked Chicken and Corn Risotto. This mouth-watering dish is a perfect combination of succulent chicken, sweet corn, and creamy Arborio rice. Whether it’s a casual dinner or an indulgent meal, this risotto is sure to impress. So, let’s dive into the preparation of Creamy Baked Chicken and Corn Risotto.
Ingredients
For this recipe, you’ll need:
– 2 chicken breasts (approx. 500g) [Metric: 17.6 ounces]
– 1 cup Arborio rice (200g) [Metric: 7 ounces]
– 2 cups chicken stock (500ml) [Metric: 16.9 fluid ounces]
– 1 cup sweet corn (200g) [Metric: 7 ounces]
– 1 onion, finely chopped (100g) [Metric: 3.5 ounces]
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese (100g) [Metric: 3.5 ounces]
– 2 tablespoons olive oil (30ml) [Metric: 1 fluid ounce]
– Salt and pepper to taste
This recipe serves 2 people and takes around 60 minutes to prepare and cook.
Nutritional Facts
Per serving, this Creamy Baked Chicken and Corn Risotto provides:
– Calories: 650
– Protein: 35g
– Carbohydrates: 60g
– Fat: 25g
– Fiber: 2g
Instructions
Let’s get started on this Creamy Baked Chicken and Corn Risotto.
1. Preheat your oven to 180°C (350°F).
2. Heat the olive oil in a pan and add the chopped onions and minced garlic. Saute until golden.
3. Add the Arborio rice to the pan and stir well until it’s fully coated in the oil.
4. Gradually pour in the chicken stock, stirring continuously.
5. Add the chicken breasts and sweet corn to the pan. Season with salt and pepper.
6. Transfer everything to a baking dish and sprinkle the grated Parmesan cheese on top.
7. Bake for about 30 minutes or until the rice is tender and the chicken is fully cooked.
8. Allow the Creamy Baked Chicken and Corn Risotto to cool slightly before serving.
Tips
Here are a few tips to make your Creamy Baked Chicken and Corn Risotto even better.
1. You can add more vegetables like bell peppers or peas for extra nutrition.
2. Always use a good quality chicken stock for a richer flavor.
3. Remember to stir the risotto continuously to avoid it from sticking to the pan.
How to Serve
This Creamy Baked Chicken and Corn Risotto is a complete meal in itself. You can serve it with a side of fresh green salad for a balanced meal. Enjoy this delicious dish with your loved ones and savour each mouthful of creamy, cheesy goodness.
There you have it! A simple, delicious, and healthy recipe for Creamy Baked Chicken and Corn Risotto. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to be a hit. Try it out today and enjoy a restaurant-quality meal at home. Happy cooking!
CREAMY BAKED CHICKEN AND CORN RISOTTO
Nutritions
Ingredients
- – 2 chicken breasts approx. 500g [Metric: 17.6 ounces]
- – 1 cup Arborio rice 200g [Metric: 7 ounces]
- – 2 cups chicken stock 500ml [Metric: 16.9 fluid ounces]
- – 1 cup sweet corn 200g [Metric: 7 ounces]
- – 1 onion finely chopped (100g) [Metric: 3.5 ounces]
- – 2 cloves garlic minced
- – 1 cup grated Parmesan cheese 100g [Metric: 3.5 ounces]
- – 2 tablespoons olive oil 30ml [Metric: 1 fluid ounce]
- – Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Heat the olive oil in a pan and add the chopped onions and minced garlic. Saute until golden.
- Add the Arborio rice to the pan and stir well until it’s fully coated in the oil.
- Gradually pour in the chicken stock, stirring continuously.
- Add the chicken breasts and sweet corn to the pan. Season with salt and pepper.
- Transfer everything to a baking dish and sprinkle the grated Parmesan cheese on top.
- Bake for about 30 minutes or until the rice is tender and the chicken is fully cooked.
- Allow the Creamy Baked Chicken and Corn Risotto to cool slightly before serving.
Notes
2. Always use a good quality chicken stock for a richer flavor.
3. Remember to stir the risotto continuously to avoid it from sticking to the pan.
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