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Roasted Chicken and Corn Risotto

Prep time 18 mins
Cook time 50 mins
Yield 8 servings (serving size: about 1 cup)

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

Nutrition 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

How to Make It

  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; 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.

  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.

Oxmoor House Healthy Eating Collection