Easy Risotto with Chicken, Grilled Corn and Cilantro Recipes

Easy Risotto with Chicken, Grilled Corn and Cilantro Recipes

The ingredients for making Easy Risotto with Chicken, Grilled Corn and Cilantro Recipes

  1. 1 tablespoon olive oil
  2. 1/2 each onion — small dice
  3. 1 each jalapeno, diced no seeds
  4. 2 cup Arborio rice
  5. 8 cups /- chicken stock – hot
  6. 1 tablespoon oil
  7. 12 ounces cooked chicken – diced
  8. 2 cloves garlic — chopped
  9. 2 ears grilled sweet corn- off the cob
  10. 6 ounces chicken stock
  11. 2 tablespoons cilantro-chopped
  12. 1/2 cup Parmesan cheese

Step-step making Risotto with Chicken, Grilled Corn and Cilantro

  1. Heat a sauce pot. Add olive oil and sweat the onions and jalapeno at a moderate heat to get 3 minutes Add the rice and stir to coat with the olive oil for 1 additional minute.

  2. Add 1/4 of the veggie juice. Cook rice over medium heat consistently slowly stirring.

  3. As typically the stock is absorbed add 1/4 involving the liquid constantly slowly stirring.

  4. As the stock is ingested add 1/4 of the liquid consistently slowly stirring.

  5. As typically the stock is absorbed add the ultimate 1/4 of the liquid constantly slowly but surely stiring.

  6. Cook until just about all of the liquid is absorbed, stimulating frequently. Adjust seasoning with salt and pepper. The rice should be way dente, the texture should be frothy. (If not done you may will need to add a little more inventory and cook slightly longer)

  7. Sauté the diced chicken, corn, and garlic with olive oil, salt and pepper to taste for two instant add to the cooked rice.

  8. Stir in the final 6th ounces of hot stock, cilantro and Parmesan cheese.