Chicken, Red Pepper and Sweetcorn Risotto

Serves 3 (1 adult and 2 kids)

Ingredients

• 1 chicken breast, sliced up into bitesize pieces
• 1 red chilli, deseeded and chopped (optional)
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 1 red pepper, finely chopped
• 120g of arborio rice
• 1/2 cup (120ml) of frozen sweetcorn
• 3 cups (720ml) of low sodium chicken stock
• black pepper
• freshly chopped coriander
• olive oil

Method

Add your stock to a small saucepan and leave it simmering on a low heat.

Add a little olive oil to a frying pan over a medium high heat, Add your onion, garlic, red pepper and chilli and fry for about 5 mins until softened.

Add the chicken pieces and continue to cook until lightly golden.

Add the arborio rice, then start adding a few ladles of the stock at a time, when that has been absorbed, continue to add a little more and repeat this process, until all stock has been absorbed. Rice should still have a slight bite to it when risotto is ready.

Serve your risotto topped with some chopped fresh Coriander and season with a little black pepper.