Name: Baked Chicken and Sweet Corn Risotto
Cook time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 4 tbs butter; 100 g lean bacon rashers chopped; 1/2 cup shallots chopped; 1 garlic clove crushed; 1 cup arborio rice; 500 g (fillets) chicken thighs coarsely chopped trimmed; 1/2 cup red capsicum diced; 500.00 ml chicken stock (liquid) hot; 1/2 tsp ground black pepper; 380 g cream-style canned corn; 1/2 cup parmesan cheese finely grated

by zephyr699 Last updated on 05/05/2025

Simple tasty risotto, so easy to make.

- zephyr699

Ingredients

4 tbs butter
100 g lean bacon rashers chopped
1/2 cup shallots chopped
1 garlic clove crushed
1 cup arborio rice
500 g (fillets) chicken thighs coarsely chopped trimmed
1/2 cup red capsicum diced
2 cups chicken stock (liquid) hot
1/2 tsp ground black pepper
380 g cream-style canned corn
1/2 cup parmesan cheese finely grated

Method

Step 1

Preheat oven to 200C.
Step 2

Place butter, bacon, shallots, garlic, rice, chicken, capsicum, stock and pepper in a 1.5 litre casserole dish.
Step 3

Stir to combine. Cover and bake 30 minutes.
Step 4

Remove from oven and stir in corn.
Step 5

Cover and continue baking for 30 minutes or until rice is just tender. Stir in cheese.