Golden Chicken Risotto

Golden Chicken Risotto

Golden Chicken Risotto 

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  

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