Chicken, corn & miso risotto
Serves 2
Easy
Prep:
Cook:
Cook this easy risotto for two using chicken thighs and simple storecupboard ingredients for a low-cost, high-flavour dinner
Skip to ingredients
Units:
- 1 tbsp olive oil
- 4 chicken thigh fillets
- 1 onion, shallot or bunch of spring onions
- 2 garlic cloves
- 200g risotto rice
- 1 glass of white wine
- 750ml hot low-salt vegetable or chicken stock
- 160g frozen or canned sweetcorn
- 2 tbsp white miso
- 2 tbsp butter
- 25g parmesan
- ½ lemonjuiced (optional)
Nutrition: Per serving
- kcal952
- fat35g
- saturates15g
- carbs106g
- sugars8g
- fibre4g
- protein40g
- salt2.35g
Method
step 1
Heat the oil in a shallow flameproof casserole or deep frying pan over a medium heat. Season the chicken and brown for 3 mins on each side. Remove to a plate.
step 2
Finely chop the onion, shallot or spring onions and fry in the pan with a pinch of salt until soft, about 8 mins. Finely grate in the garlic, and fry for a minute more.
step 3
Stir through the rice to coat in the chicken fat. Pour in the wine and stir until absorbed. Slice the chicken and stir it back into the pan.
step 4
Add the stock, a ladleful at a time, until the rice is tender, creamy and the consistency of loose porridge, about 15 mins.
step 5
Stir through the sweetcorn and simmer for 3 mins to warm through. Remove from the heat. Add the miso and butter, and finely grate over the parmesan. Squeeze over the lemon juice, stir and season well.
