Creamy baked chicken and corn risotto

Author: Darlene Allston

Photographer: Mark O'Meara

The best creamy chicken risotto, perfect for a healthy weeknight meal with a gluten free option

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 medium onion, finely chopped
400g skinless chicken breast fillets, chopped into 2cm pieces
2 x 250g pouches steamed brown rice, heated as directed
1 teaspoon chopped fresh thyme
¾ cup reduced-salt chicken stock
420g can condensed cream of chicken soup
2 cups frozen peas and corn sweetcornXmix, thawed
2 bunches broccolini or 4 cups broccoli florets, steamed
¹/³ cup light cream
2 tablespoons grated parmesan

Instructions

Stay Awake

1 Preheat oven to 180°C. In a deep ovenproof pan or casserole dish, heat oil over a medium heat. Stir-fry onion and chicken, stirring often, for 4-5 minutes, or until browned.

2 Add rice, thyme, stock, ¾ cup water, soup and vege mix. Stir to combine. Bring to a simmer. Cover and transfer pan to the oven. Bake for 20 minutes.

3 Remove from oven, stir through cream and parmesan. Season with cracked black pepper. Serve immediately with steamed broccolini on the side.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 598 cal

Kilojoules 2500 kJ

Protein 39 g

Total fat 17 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 10 g

Sodium 590 mg

Calcium 120 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.