Chicken, asparagus and corn risotto

Chicken, asparagus and corn risotto

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Risotto is a versatile dish which can be made gone many interchange ingredients. This one uses chicken, asparagus and corn for a healthy and wholesome gluten-free meal.

The ingredient of Chicken, asparagus and corn risotto

  1. 750ml (3 cups) Massel chicken style liquid addition
  2. Olive oil spray
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 220g (1 cup) arborio rice
  6. 3 teaspoons sweet paprika
  7. 1 bunch asparagus, woody ends trimmed, thinly sliced crosswise
  8. 200g (1 cup) open corn kernels
  9. 20g (1/4 cup) finely grated parmesan
  10. 1 teaspoon finely grated lemon rind
  11. 2 (about 200g each) single chicken breast fillets, thinly sliced
  12. 80g baby spinach leaves

The instruction how to make Chicken, asparagus and corn risotto

  1. Bring the accrual to the boil in a large saucepan. condense abbreviate heat and preserve at a gentle simmer.
  2. Heat a large heavy-based saucepan higher than medium heat. Spray gone olive oil spray to grease. increase be credited with the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion is soft. mount up the rice and 1 teaspoon of paprika. Cook, stirring, for 1 minute or until aromatic.
  3. go to a ladleful (about 125ml/1/2 cup) of the simmering deposit to the rice and trouble permanently with a wooden spoon until the liquid is agreed absorbed. Continue to grow the stock, 1 ladleful at a time, stirring all the time continuously and allowing the liquid to be absorbed in advance adding the next ladleful, for 18 minutes or until the rice is almost ache yet resolved definite to the bite and the risotto is creamy.
  4. protest in the asparagus and corn. Cook for 2 minutes. cut off surgically remove from heat. raise a fuss in the parmesan and lemon rind. Season considering pepper. Set aside, covered, for 3 minutes to evolve the flavours.
  5. Meanwhile, place the enduring surviving paprika in a bowl. grow the chicken and toss to coat. Heat a large non-stick frying pan higher than high heat. Spray following olive oil spray. grow the chicken and cook, stirring occasionally, for 2-3 minutes or until golden and cooked through.
  6. Divide the risotto in the middle of in the midst of serving dishes. Top in the manner of the chicken and baby spinach leaves to serve.

Nutritions of Chicken, asparagus and corn risotto

fatContent: 395.306 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 63 milligrams cholesterol

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