2 tbsp sunflower oil
15 g (1/2 oz)1 tbsp butter or margarine
1 medium leek, thinly sliced
1 large yellow (bell) pepper, diced
3 skinless, boneless chicken breasts, diced
350 g (12 oz) arborio (risotto) rice
a few strands of saffron
1.5 litres (2 3/4 pints) 6 1/4 cups chicken stock
200 g (7 oz) can sweetcorn (corn-on-the-cob)
60 g (2 oz) 1/2 cup toasted unsalted peanuts
60 g (2 oz) 1/2 cup grated Parmesan cheese
salt and pepper
1. Heat the sunflower oil and butter or margarine in a large saucepan. Fry the leek and (bell) pepper for 1 minute, then stir in the chicken and cook, stirring until golden brown.
2. Stir in the arborio (risotto) rice and cook for 2 - 3 minutes.
3. Stir in the saffron strands and salt and pepper to taste. Add the chicken
stock, a little at a time, cover and cook over a low heat, stirring occasionally, for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not let the risotto dry out -add more stock if necessary.
4. Stir in the sweetcorn (corn-on-the-cob), peanuts and Parmesan cheese, then season with salt and pepper to taste. Serve hot.
Risottos can be frozen, before adding the Parmesan cheese, for up to 1 month, but remember to reheat this risotto thoroughly as it contains chicken.
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