Chicken, Corn and Chive Risotto

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4 - 6

INGREDIENTS

Olive or Canola oil spray
1 leek, thinly sliced
400 g chicken breast fillets, cut into thin slices
2 cups arborio rice
1 cup fresh or frozen corn kernels
1 1/4 L water
1 Tbsp MAGGI Chicken Stock Powder
1 cup CARNATION Light & Creamy Evaporated Milk
2 tsp grated lemon rind
300 g broccoli florets
3 Tbsp snipped fresh chives
pepper and salt, for seasoning

METHOD

1. Spray a large pan with oil and heat. Add leek and cook over medium heat for 2 - 3 minutes or until soft, adding a little water if it starts to stick to the pan.
2. Add chicken and cook, stirring until it starts to brown.
3. Stir through rice and corn, cook 1 minute. Add combined water and stock powder, CARNATION Light & Creamy Evaporated Milk and lemon rind and simmer, uncovered, for 20 - 25 minutes or until the rice is tender and the liquid has been absorbed, stirring occasionally.
4. Stir in broccoli and chives and season with pepper and salt to taste. Cook, covered, for 5 minutes or until the broccoli is tender but crisp. Garnish with lemon zest, if desired.

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