Chicken, Corn and Chive Risotto

Submitted by Sonya01

"wanted to save this one to try later"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• olive oil flavored cooking spray or canola oil cooking spray
• 1 leek, thinly sliced
• 400 g chicken breast fillets, cut into thin slices
• 2 cups arborio rice
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 1 1⁄4 liters water
• 1 tablespoon maggi chicken stock powder
• 1 cup carnation light and creamy evaporated low-fat milk
• 2 teaspoons grated lemon rind
• 300 g broccoli florets
• 3 tablespoons snipped fresh chives
• pepper

directions

1. Spray a large pan with oil and heat.
2. Add leek and cook over medium heat for 2 - 3 minutes or until soft, adding a little water if it starts to stick to the pan.
3. Add chicken and cook, stirring until it starts to brown.
4. Stir through rice and corn, cook 1 minute.
5. Add combined water and stock powder, CARNATION Light & Creamy Evaporated Milk and lemon rind and simmer, uncovered, for 20 - 25 minutes or until the rice is tender and the liquid has been absorbed, stirring occasionally.
6. Stir in broccoli and chives and season with pepper to taste. Cook, covered, for 5 minutes or until the broccoli is tender but crisp.
7. Garnish with lemon zest, if desired.