sweet corn risotto with chicken and

tomatoes
Using purchased rotisserie chicken cuts the prep time in this light, summery recipe.
Make the seasoned risotto using fresh-from-the-field sweet corn.
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RELATED CATEGORIES:
Chicken, More Rice Dishes, Rice, Salad

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SERVINGS

4
PREP TIME
35 mins
TOTAL TIME
1 hr
ingredients
2 14 ounce cans low-sodium chicken broth
5 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon kosher salt
1 1/2 cups Arborio rice
1/3 cup dry white wine
2 tablespoons red wine vinegar
1/4 teaspoon freshly ground pepper
1 12 ounce container grape tomatoes, cut in half
1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves
for garnish
2 cups fresh corn kernels (cut from 2 to 3 ears)
1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving
1 2 pound rotisserie chicken, skin discarded, meat removed from bones and
shredded
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directions
1.
Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a
6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until
softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add
wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook,

stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is
pushed to the side with a spoon, about 10 minutes.
2.
Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt,
the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside.
3.
Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each
addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12
minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and
1/2 cup water; cook until heated through, about 1 minute.
4.
Remove from heat, stir in cheese and salt to taste. Divide risotto among 4
shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with
additional cheese on the side.

NUTRITION INFORMATION
Per Serving: cal. (kcal) 705, Fat, total (g) 30, chol. (mg) 112, sat. fat (g) 7, carb.
(g) 74, fiber (g) 8, pro. (g) 38, sodium (mg) 1520, Percent Daily Values are based on a
2,000 calorie diet