Risotto with Chicken, Grilled Corn and Cilantro
Risotto with Chicken, Grilled Corn and Cilantro

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, risotto with chicken, grilled corn and cilantro. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Risotto with Chicken, Grilled Corn and Cilantro is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Risotto with Chicken, Grilled Corn and Cilantro is something that I’ve loved my whole life. They are nice and they look fantastic.

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To get started with this recipe, we have to prepare a few ingredients. You can have risotto with chicken, grilled corn and cilantro using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Risotto with Chicken, Grilled Corn and Cilantro:
  1. Make ready 1 tablespoon olive oil
  2. Get 1/2 each onion – small dice
  3. Take 1 each jalapeno, diced no seeds
  4. Prepare 2 cup Arborio rice
  5. Get 8 cups +/- chicken stock - hot
  6. Prepare 1 tablespoon oil
  7. Get 12 ounces cooked chicken - diced
  8. Prepare 2 cloves garlic – chopped
  9. Make ready 2 ears grilled sweet corn- off the cob
  10. Get 6 ounces chicken stock
  11. Take 2 tablespoons cilantro-chopped
  12. Get 1/2 cup Parmesan cheese

Here is how you achieve it. Ingredients of Risotto with Chicken, Grilled Corn and Cilantro. Risotto with Chicken, Grilled Corn and Cilantro olive oil • each onion – small dice • each jalapeno, diced no seeds • Arborio rice • +/- chicken stock - hot • oil • cooked chicken - diced • garlic – chopped Place half the corn kernels and the whole peppers on baking sheet and with a little olive oil and salt. Remove the corn to a bowl to cool.

Instructions to make 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 for 3 minutes Add the rice and stir to coat with the olive oil for 1 additional minute.
  2. Add 1/4 of the liquid. Cook rice over medium heat constantly slowly stirring.
  3. As the stock is absorbed add 1/4 of the liquid constantly slowly stirring.
  4. As the stock is absorbed add 1/4 of the liquid constantly slowly stirring.
  5. As the stock is absorbed add the final 1/4 of the liquid constantly slowly stiring.
  6. Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt and pepper. The rice should be al dente, the texture should be creamy. (If not done you may need to add a little more stock and cook slightly longer)
  7. Sauté the diced chicken, corn, and garlic with olive olive oil,salt and pepper to taste for two minute add to the cooked rice.
  8. Stir in the final 6 ounces of hot stock, cilantro and Parmesan cheese.

Risotto with Chicken, Grilled Corn and Cilantro olive oil • each onion – small dice • each jalapeno, diced no seeds • Arborio rice • +/- chicken stock - hot • oil • cooked chicken - diced • garlic – chopped Place half the corn kernels and the whole peppers on baking sheet and with a little olive oil and salt. Remove the corn to a bowl to cool. Clean Eating Lunch And Dinner Recipes. . Taste and add additional salt if needed and black pepper if desired. In a large saucepan bring the water and broth to a slight simmer, keep warm over low heat.

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