Chicken, Corn and Chive Risotto

wanted to save this one to try later

• Ready In: 50 mins
• 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.