Bring warmth and comfort to your dinner table with this creamy and savory Chicken and Corn Risotto tonight!

1

Start by finely chopping the onion and setting it aside.

2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes translucent.

3

While the onion is cooking, cut the chicken breast into bite-sized pieces. Season the chicken with salt and black pepper.

4

Add the seasoned chicken to the pot and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

5

Next, add 1 cup of arborio rice to the pot and stir it well for about 1-2 minutes until the rice is slightly translucent.

6

Begin adding the chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next cup. This process should take about 20 minutes.

7

Once the rice is creamy and al dente, stir in the canned corn (drained), 2 tablespoons of butter, and 1/2 cup of grated parmesan cheese. Mix well until everything is combined and creamy.

8

For garnish, chop the parsley finely and sprinkle it over the risotto before serving.

9

Serve warm and enjoy your delicious Chicken and Corn Risotto!

4

• Add a splash of white wine for extra depth of flavor.
• Incorporate some diced bell peppers for added sweetness and crunch.
• Top with crispy bacon or pancetta for a salty contrast.

• Make sure to stir the risotto regularly to avoid sticking.
• Use homemade chicken broth for the best flavor.
• Taste and adjust the seasoning before serving.

• fat: 15 grams
• protein: 30 grams
• calories: 450
• carbohydrates: 60 grams

This dish offers a comforting balance of carbohydrates from the rice, protein from the chicken, and healthy fats from the olive oil and cheese, making it a wholesome meal.

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