Chicken Pea and Corn Risotto

Ingredients (serves 4)

• 1 litre salt-reduced chicken stock
• 2 tablespoons olive oil
• 1 medium leek, trimmed, halved, washed, finely chopped
• 2 large (500g) Steggles chicken breast fillets, diced
• 1 1/2 cups arborio rice
• 2 teaspoons fresh thyme leaves
• 1 cup frozen peas and corn
• 3/4 cup finely grated parmesan

Method

1. Place stock and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until stock starts to simmer.
2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 5 minutes or until browned and just cooked through. Transfer to a bowl. Cover to keep warm. Heat remaining oil in pan. Add leek. Cook, stirring, for 4 to 5 minutes or until leek has softened.
3. Add rice to pan. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add 1/3 cup stock mixture. Cook, stirring, until mixture has absorbed. Repeat with remaining stock mixture until rice is tender. Add chicken, thyme, peas and corn to rice mixture. Cook, stirring, for 2 to 3 minutes or until heated through. Season with salt and pepper. Stir in half the parmesan. Serve with remaining parmesan.

Notes

• 
  Adding small amounts of stock mixture at a time lets rice absorb liquid slowly, which prevents it becoming gluggy.