2 tbsp sunflower oil
1 tbsp butter or margarine
1 medium leek, thinly sliced
1 large yellow bell pepper, diced
3 skinless, boneless chicken breasts, diced
12 oz round grain rice
Few strands saffron
6 ¼ cups chicken stock
7oz can corn-on-the-cob
½ cup toasted unsalted peanuts
½ cup grated Parmesan cheese
Salt and pepper
Heat the oil and butter or margarine in a lage saucepan. Fry the leek and bell pepper for 1 minute, stir in the chicken, and cook, stirring until golden brown.
Stir in the rice and cook for 2-3 minutes. Stir in the saffron strands, and salt and pepper to taste. Add the stock, a little at a time, cover, and cook over a low heat, stirring occasionally, for about 20 minutes, until the rice is tender and most of the liquid is absorbed. Do not let the risotto dry out – add more stock if necessary.
Stir in the corn-on-the- cob, peanuts, and Parmesan cheese, then adjust the seasoning to taste. Serve hot. Pasta & Italian Complete Cooking