Roasted Chicken And Corn Risotto Recipe

Name: Roasted Chicken And Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

1484

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups fresh corn kernels (about 3 large ears), Cooking spray, 5 cups fat-free, low-sodium chicken broth, 2 teaspoons olive oil, and more.

Yes, Roasted Chicken And Corn Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken And Corn Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions