Chicken and Corn Risotto

Prep Time: 15 min
Cook Time: 35 min
Serves: 4

There is nothing more comforting than a creamy bowl of risotto. It is a terrific dish for a romantic meal at home, or trying to feed a family on a budget. Try corn for a fresh twist in the summer. For an added health kick, fold in some chopped spinach with the Parmesan at the end of the cooking process.


2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) unsalted butter
1/2 cup (125 mL) Spanish onion(s), finely-chopped
1 1/4 cup (315 mL) Arborio rice
1/3 cup (75 mL) dry white wine
1 cup (250 mL) cooked chicken, finely shredded
1/2 cup (125 mL) corn, frozen, fresh or canned (drain and rinse if canned)
5 cups (1.25 L) low-sodium chicken broth
1/2 cup (125 mL) Parmesan cheese, freshly grated
Parmesan cheese, for garnish
3 tbsp (45 mL) chives, finely-chopped


1 Begin by bringing the chicken stock to a simmer in a medium-sized pot, and keep warm while making the risotto.
2 In a medium pot or deep skillet heat the olive oil and butter over medium heat. When the butter looks frothy, add the onions and begin to sauté over medium-low heat until softened and translucent, about 8 minutes.
3 Add the Arborio and stir to toast for 2 minutes. You will hear a faint crackling sound.
4 Add the wine and adjust heat to avoid boiling the liquid. Stir until the wine is almost completely absorbed. Add the chicken and the corn and stir for 1 minute. Season with salt and pepper.
5 Add two (2) ladles of stock into the risotto and begin to stir gently. Once it has absorbed continue to add the stock one ladle at a time, about 30 minutes or until al dente. Make sure to taste risotto to ensure it is cooked to your liking.
6 Taste and season the risotto with salt and pepper. Stir in Parmesan cheese and half the chives.
7 Divide risotto between bowls and top with extra Parmesan cheese and remaining chives.