Sweet Corn Risotto with Chicken and Tomatoes Recipe
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Using purchased rotisserie chicken cuts the prep time in this light, summery recipe. Make the seasoned risotto using fresh-from-the-field sweet corn.
Ingredients
- 2 cans (14 ounces each) low-sodium chicken broth
- 5 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon kosher salt
- 1-1/2 cups Arborio rice
- 1/3 cup dry white wine
- 2 tablespoons red wine vinegar
- 1/4 teaspoon freshly ground pepper
- 1 container (12 ounces) grape tomatoes, cut in half
- 1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish
- 2 cups fresh corn kernels (cut from 2 to 3 ears)
- 1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving
- 1 (about 2 pounds) rotisserie chicken, skin discarded, meat removed from bones and shredded
- Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes.
- Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside.
- Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute.
- Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side.
- Calories 705, Total Fat 29.5 g, Saturated Fat 6.5 g, Cholesterol 112 mg, Sodium 1520 mg, Carbohydrate 74 g, Fiber 8 g, Protein 38 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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