Feed-A-Crowd Chicken and Corn Risotto

Updated at: Thu, 17 Aug 2023 07:58:26 GMT

Step 1

Quarter the zucchini lengthwise, then thinly slice. Discard the husk and silks from the corn, then slice the kernels from the cob. Crush or finely chop 2 garlic cloves. Cut the chicken into 2cm chunks. Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.

Step 2

Put the chicken and garlic in a bowl, season with salt and pepper and toss to coat. Heat 2 tsp olive oil in a large deep frypan or saucepan (see Feed A Crowd) over high heat. Cook the chicken, stirring occasionally, for 3-4 mins until browned. Remove from the pan.

Step 3

Reduce the heat to medium-low. Melt 20g butter in the pan. Add the rice and corn and stir to coat. Add the chicken, stock and 625ml (2½ cups) water and stir to combine.

Step 4

Increase the heat to medium and cook, stirring occasionally, for 10 mins or until the liquid is slightly reduced. Add the zucchini and cook, stirring occasionally, for a further 12 mins or until the rice is almost tender and the liquid is absorbed. Remove the pan from the heat and stand for 5 mins. Taste, then season with salt and pepper.

Step 5

Divide the risotto among bowls, crumble over the feta and enjoy!

↑Support creators by visiting their site 😊

1 liked

0 disliked