Roasted Chicken and Corn Risotto

Name: Roasted Chicken and Corn Risotto
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters Arborio rice or other short-grain rice; 57 grams 1/2 cup grated fresh Asiago cheese; 3 slices 40%-less-fat bacon, cooked and crumbled; 0 teaspoons freshly ground black pepper; 118 milliliters dry vermouth or vodka; 1 liters fat-free, low-sodium chicken broth; 79 milliliters fat-free half-and-half; 473 milliliters fresh corn kernels (about 3 large ears); 2 garlic cloves, minced; 59 milliliters thinly sliced green onions; 2 teaspoons olive oil; 946 milliliters chopped roasted chicken breast; 118 milliliters minced shallots

Roasted Chicken and Corn Risotto

Roasted Chicken and Corn Risotto might be just the main course you are searching for. This recipe makes 8 servings with 327 calories, 29g of protein, and 7g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up arborio rice, chicken broth, 0%-less-fat bacon, and It is a good option if you're following a gluten free diet.

Instructions

Preheat broiler.

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Broiler

Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned.

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Cooking Spray

Corn

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Baking Sheet

Remove from baking sheet, and set aside.

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Baking Sheet

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Broth

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Sauce Pan

Heat oil in a large Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add shallots and garlic; saut 2 minutes or until tender. Reduce heat to medium.

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Shallot

Garlic

Add rice; cook 1 minute, stirring constantly.

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Rice

Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

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Vermouth

Reduce heat to medium-low.

Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total).

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Broth

Gently stir in chicken and corn.

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Whole Chicken

Corn

Add half-and- half, green onions, and black pepper. Cook until thoroughly heated (do not boil).

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Black Pepper

Green Onions

Sprinkle each serving evenly with cheese and bacon.

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Cheese

Bacon

Serve immediately.

Equipment

Ingredients

Servings:

296milliliters

Arborio rice or other short-grain rice 57grams

1/2 cup grated fresh Asiago cheese 3slices

40%-less-fat bacon, cooked and crumbled 0teaspoons

freshly ground black pepper 118milliliters

dry vermouth or vodka 1liters

fat-free, low-sodium chicken broth 79milliliters

fat-free half-and-half 473milliliters

fresh corn kernels (about 3 large ears)2

garlic cloves, minced 59milliliters

thinly sliced green onions 2teaspoons

olive oil 946milliliters

chopped roasted chicken breast 118milliliters

minced shallots

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Casan Emma Chianti Classico. It has 4.8 out of 5 stars and a bottle costs about 21 dollars.