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
Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned.
Remove from baking sheet, and set aside.
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large Dutch oven over medium-high heat.
Add shallots and garlic; saut 2 minutes or until tender. Reduce heat to medium.
Add rice; cook 1 minute, stirring constantly.
Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
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).
Gently stir in chicken and corn.
Add half-and- half, green onions, and black pepper. Cook until thoroughly heated (do not boil).
Sprinkle each serving evenly with cheese and bacon.