Everyday Meals

Chicken & Corn Risotto


A quick and easy risotto with chicken and corn

Prep time:5 mins

Cook time:15 mins

Serves: 4


  • 1 tablespoon oil
  • 1 cup frozen Birds Eye Chopped Onions
  • 2 cups Arborio rice
  • 6 cups boiling chicken stock
  • 2 cups shredded BBQ chicken
  • 300g can Edgell Corn Kernels, drained
  • 1/3 cup grated parmesan cheese, plus extra for serving
  • 2 tablespoons chopped fresh parsley, plus extra for serving


Step 1

Heat oil in a large saucepan, 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, Edgell Corn Kernels, cheese and parsley, heat through and serve garnished with extra cheese and parsley.

Tasty Tip!

Prepared stock can be used or substitute with 3 teaspoons powdered stock to 6 cups water.

Chicken  Corn Risotto
User rating:
  • 5

Featured in this recipe

  • Chopped Onions 500g

    Chopped Onions 500g

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