Chicken and Corn Risotto

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic
• 4 spring onions
• 4 stems of celery
• 300g chicken thigh fillets
• 1 cup Arborio rice
• 500ml reduced salt chicken stock
• 420g can corn kernels
• 375g can reduced fat evaporated milk
• 2 cup baby spinach
• ¼ cup parmesan cheese
• Pepper to taste

Method

1. Crush garlic clove. Chop onion and celery.
2. Chop chicken thigh fillets. Drain corn kernels.
3. Heat oil in frypan. Add garlic and spring onions and cook until softened.
4. Add celery and cook for a further 2 minutes.
5. Add the chicken and stir through. Cook until chicken has slightly browned.
6. Add the rice to the pan and stir through. Allow the rice to coat the mix and start to heat through.
7. When the rice starts to look a little translucent gradually add all of the chicken stock whilst stirring. Allow to simmer for 10 minutes stirring regularly until the rice has absorbed the stock.
8. Add the corn and evaporated milk and stir through. Simmer for a further 10 minutes until the rice has absorbed the remaining liquid and has become tender.
9. When the rice is just cooked (al dente) add the spinach and stir through. Take the frypan off the heat and stir in the parmesan cheese.