Baked Chicken and Corn Risotto

Ingredients

2 tablespoons olive oil, divided

400 grams chicken thigh fillets, trimmed and chopped

1 onion, chopped finely

2 cloves garlic, crushed

Heat half the oil in a large frying pan on high. Cook chicken for 3-4 minutes, until browned. Transfer to a 13x9x2 inch ovenproof dish.

Heat the remaining oil in the same pan on high heat. Saute onion and garlic for 2-3 minutes until tender. Add to the chicken.

Stir in rice, then stock, stirring until combined. Cover with lid or foil. Bake for 30-35 minutes, until rice is tender.

Remove cover and stir creamed corn through. Set aside, covered, for 5 minutes. Serve topped with parsley and Parmesan.

Saturday, August 21, 2010 - 9:53am