Roasted Chicken and Corn Risotto |
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Prep Time: 18 Minutes Cook Time: 50 Minutes |
Ready In: 68 Minutes Servings: 8 |
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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 |
3 slices 40%-less-fat bacon, cooked and crumbled |
Directions:
1. Preheat broiler.
2. Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside.
3. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; sauté 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.
5. 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).
6. 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.
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