Quick-cook chicken risotto

With this cheat's risotto you can create the creamy texture without the steamy workout.

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 400g chicken thigh fillets, fat trimmed, diced
• 2 garlic cloves, crushed
• 250g SunRice arborio risotto rice
• 1/2 cup (125ml) white wine
• 600ml salt-reduced chicken stock
• 1/3 cup (25g) grated Parmesan cheese, plus 2 tablespoons extra to serve
• 1 cup (200g) sweet corn kernels
• 200g grape tomatoes, halved
• 75g baby spinach leaves

Energy 2203kJ	Fat saturated 3.60g
Fat Total 12.10g	Carbohydrate sugars 6.10g
Carbohydrate Total 69.50g	Dietary Fibre 4.50g
Protein 31.30g	Cholesterol 92.00mg
Sodium 589.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large heavy based saucepan over medium-high heat. Cook onion and chicken stirring occasionally, for 3-4 minutes, or until golden. Add garlic and cook for 30 seconds.

2. Step 2

   Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute until absorbed. Add stock and bring to the boil. Cover, reduce heat to low and simmer for 10-12 minutes or until rice is al dente and stock is absorbed.

3. Step 3

   Stir in cheese, corn, tomatoes and spinach. Season. Cover and set aside for 2 minutes. Serve immediately garnished with extra cheese.