Wednesday, October 1, 2008

Chicken and Corn Risotto.

It appears that Miss Bridie may have fructose malabsorption on top of Coeliacs! So I've had to revise my weekly shopping list.

So I decide this week we'd get a few things we don't usually get. Ears of corn was one of those things.

Chicken and Corn Risotto
1 cup arborio rice
1 chicken breast
1 ear of corn
4 cups warm vegetable stock.
Oil (for cooking)

I used the same method as I used for the Garlic Chicken Risotto but made a few changes.
I used half as much rice, but the same amount of stock. This is because I shaved the kernels of corn of the ears and added them to the risotto after the second cup of stock. This gave them a nice cooking time and allowed the risotto to have a true corn flavour.

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