Roasted Chicken and Corn Risotto

Oxmoor House
8 servings (serving size: about 1 cup)


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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


Prep: 18 Minutes
Cook: 50 Minutes

Preheat broiler.

Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside.

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; sauté 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.

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).

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.

Created date

March 2010

Nutritional Information

Calories 363
Fat 6.6 g
Satfat 2.4 g
Protein 30.6 g
Carbohydrate 40.4 g
Cholesterol 68 mg
Iron 1.4 mg
Sodium 531 mg
Caloriesfromfat 17 %
Fiber 1.9 g
Calcium 104 mg