• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Meat Recipes Poultry

[Recipe] Baked Chicken & Corn Risotto

Baked Chicken & Corn Risotto | fussfreecooking.com

Hello Monday!

Yah, I know it’s hard to be enthusiastic about Monday but on the bright side, I had my Monday dinner sorted with leftover ready for packed lunch tomorrow.  Talk about efficient meal planning over here in Fuss Free Cooking HQ huh?

Making risotto is something I would reserve to do on a Friday or Saturday night when I have all the time in the world to stand by the stove tempering the Arborio rice in hot broth.  When I was time starved, baked risotto seemed to be an acceptable compromise, contrary to what a purist would say.

I have come across a baked chicken and corn risotto recipe from an old clipping of Woman’s Day magazine on “Feed 4 for $10 or Less” article. Although I don’t consider myself as a budget home cook, it is a major achievement to be able to prepare a meal for no more than $2.50 per serving. After all $2.50 can hardly buy you anything nowadays.  This is one of the many beauties of home cooking. 😉

The original recipe calls for 400g chicken thigh fillets which I have substituted with half of store-bought roast chicken.  I know, I know, I was looking for more shortcuts in a shortcut risotto.  But you can’t fault me for trying right? However, if you decide to use chicken thigh fillets, make sure you cut them in cubes and brown them first.

In case you wonder how baked risotto differs from the traditional way of making risotto, the former was less creamy than the latter. The stirring motion helped to loosen the starch molecules from the grains. In the absence of the stirring motion, baked risotto was less creamy.  Additionally, this recipe was a dairy free version with the exception of parmesan being added just before serving.

Baked Chicken & Corn Risotto | www.fussfreecooking.com

Baked Chicken & Corn Risotto | www.fussfreecooking.com

Baked Chicken & Corn Risotto | www.fussfreecooking.com

Print
Baked Chicken & Corn Risotto

Cook Time: 35 minutes

4 servings

Baked Chicken & Corn Risotto

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups Arborio rice
  • 4 cups chicken stock
  • ½ store-bought roast chicken, shredded
  • 420g can creamed corn
  • Chopped parsley and/or baby spinach
  • Grated/shaved parmesan
  • Pepper to taste
  • Equipment: 10 cups (2.5 litres) oven proof dish

Instructions

  1. Preheat oven to 200C.
  2. In a pan, add oil. When the oil is hot, add onion and garlic and sauté until tender. Add Arborio rice and chicken and sauté until the grains appeared to be slightly translucent.
  3. Transfer the rice mixture to an oven proof dish. Stir in stock. Cover with a lid or foil and bake for 30 to 35 minutes, until the rice is tender.
  4. Remove the lid and stir in creamed corn. Set aside, covered, for 5 minutes.
  5. To serve, top with parmesan, chopped parsley or baby spinach and pepper to taste.
3.1
http://www.fussfreecooking.com/recipe-categories/meat-recipes/baked-chicken-corn-risotto/
Visit www.fussfreecooking.com for more delicious recipes.

Baked Chicken & Corn Risotto | www.fussfreecooking.com

Don’t forget to subscribe to Fuss Free Cooking for regular meal inspirations delivered straight to your inbox!

Enter your email address:Delivered by FeedBurner


4 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« Dairy Free Potato and Leek Soup
[Recipe] Caffè Mocha Smoothie (ft. Chia Seeds & Maca Powder) »

Comments

  1. chocolatesuze says

    February 10, 2014 at 11:53 am

    that looks incredible, i really need to work on prepping lunches ahead of time!

    Reply
  2. Stephanie @ PlainChicken says

    February 10, 2014 at 2:24 pm

    LOVE this! I am crazy for risotto. Can’t wait to give this a try. Pinned!

    Reply
  3. Mel says

    September 26, 2014 at 9:04 am

    HI Emily! I’ve made this a few times now whenever I buy a BBQ chicken from the supermarket (always better when they discount it towards the end of the day!). I always split the bird into two to use over two days or two recipes and this baked risotto has been by far the best use of half a chicken! The first time I made it I left out the cheese and my partner could not believe it had none as it was already creamy, so I have been making this without the cheese added and those I have shared this dish with since have not guessed it at all. Thank you so much for the recipe! ps. your new site layout is beautiful, it has made it more enjoyable to visit since the upgrade!

    Reply
    • Emily says

      September 30, 2014 at 2:56 am

      Hello Mel,

      You know the trick too on buying the roast chook towards the of the day ha! I am happy to hear that you enjoy the risotto and thank you so much for sparing the time to write such wonderful feedback. 🙂 xEmily

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in