Roasted Chicken And Corn Risotto
Ingredients
- 2 cups fresh corn kernels (about 3 large ears) ⓘ
- Cooking spray ⓘ
- 5 cups fat-free, low-sodium chicken broth ⓘ
- 2 teaspoons olive oil ⓘ
- 1/2 cup minced shallots ⓘ
- 2 garlic cloves, minced ⓘ
- 1 1/4 cups Arborio rice or other short-grain rice ⓘ
- 1/2 cup dry vermouth or vodka ⓘ
- 4 cups chopped roasted chicken breast ⓘ
- 1/3 cup fat-free half-and-half ⓘ
- 1/4 cup thinly sliced green onions
- 1/4 teaspoon freshly ground black pepper ⓘ
- 1/2 cup (2 ounces) grated fresh Asiago cheese ⓘ
Instructions
- Preheat broiler.
- 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; saute 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. Serve immediately.
Nutrition & Diet Analysis (per serving)
962
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).