recipes
Chicken & Corn Risotto
This recipe has been a popular one with our members!
serves 4
5 min prep
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ingredients
| 1 tablespoon oil ½ cup frozen Birds Eye Chopped Onions 2 cups Arborio rice 6 cups boiling chicken stock 1 cup shredded BBQ chicken 310g can Edgell Corn Kernels, drained 2 tablespoons chopped fresh parsley 1/3 cup grated parmesan cheese |
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instructions
step 1
Heat oil in a large pan, add frozen Birds Eye Chopped Onions and cook for 1 minute or until tender. Stir in rice and cook for 1-2 minutes stirring continually until rice changes colour.
step 2
Gradually, pour in boiling stock, one cup at a time, stirring continually. Cover and simmer for 15-20 minutes, stirring occasionally.
step 3
Stir in chicken, drained Edgell Corn Kernels and parsley, heat through and serve garnished with parmesan cheese.
recipe tip
Prepared stock can be used or substitute with 3 teaspoons powdered stock to 6 cups water.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2540kJ (608Cal) | 418kJ (100Cal) |
| Protein | 27.1g | 4.5g |
| Fat- Total | 11.3g | 1.9g |
| - Saturated | 3.5g | 0.6g |
| Carbohydrate | 96.7g | 15.9g |
| - Sugars | 7.2g | 1.2g |
| Dietary Fibre | 2.6g | 0.4g |
| Sodium | 2200mg | 361mg |
| Potassium | 267mg | 44mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chicken & Corn Risotto
Chicken & Corn Risotto
This recipe has been a popular one with our members!
ingredients
1 tablespoon oil
½ cup frozen Birds Eye Chopped Onions
2 cups Arborio rice
6 cups boiling chicken stock
1 cup shredded BBQ chicken
310g can Edgell Corn Kernels, drained
2 tablespoons chopped fresh parsley
1/3 cup grated parmesan cheese
instructions
step 1
Heat oil in a large pan, add frozen Birds Eye Chopped Onions and cook for 1 minute or until tender. Stir in rice and cook for 1-2 minutes stirring continually until rice changes colour.
step 2
Gradually, pour in boiling stock, one cup at a time, stirring continually. Cover and simmer for 15-20 minutes, stirring occasionally.
step 3
Stir in chicken, drained Edgell Corn Kernels and parsley, heat through and serve garnished with parmesan cheese.
serves 4 5 min prep recipe tip
Prepared stock can be used or substitute with 3 teaspoons powdered stock to 6 cups water.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au