Easiest Way to Cook Yummy Risotto with Chicken, Grilled Corn and Cilantro

Risotto with Chicken, Grilled Corn and Cilantro. Add corn, reduce heat and cook another few minutes. Stir in whole milk, parmesan, mozzarella, cilantro, salt. Brush zucchini and chicken with oil, then sprinkle with pepper.

In a food processor, purée all the ingredients. How to Make Grilled Cilantro Lime Chicken. Pound to even thickness: Pounding the boneless, skinless Made this tonight and put in whole wheat tortilla with avocado, shredded Monterey Jack, salsa, black beans and cilantro. You can have Risotto with Chicken, Grilled Corn and Cilantro using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Risotto with Chicken, Grilled Corn and Cilantro

1. It's 1 tablespoon of olive oil.
2. Prepare 1/2 of each onion -- small dice.
3. You need 1 of each jalapeno, diced no seeds.
4. It's 2 cup of Arborio rice.
5. Prepare 8 cups of +/- chicken stock - hot.
6. It's 1 tablespoon of oil.
7. You need 12 ounces of cooked chicken - diced.
8. Prepare 2 cloves of garlic -- chopped.
9. It's 2 ears of grilled sweet corn- off the cob.
10. You need 6 ounces of chicken stock.
11. You need 2 tablespoons of cilantro-chopped.
12. You need 1/2 cup of Parmesan cheese.

Enjoy a new version of creamy risotto with corn and cheese. Arborio rice, a specialty of Italy, creates the creamiest risotto, but you can substitute any short-grain white rice in this recipe. Serve risotto with a Caesar salad and French bread for an easy weeknight meal. Remove corn from water, and shake to remove excess water.

Risotto with Chicken, Grilled Corn and Cilantro instructions

1. Heat a sauce pot. Add olive oil and sweat the onions and jalapeno at a moderate heat for 3 minutes Add the rice and stir to coat with the olive oil for 1 additional minute..
2. Add 1/4 of the liquid. Cook rice over medium heat constantly slowly stirring..
3. As the stock is absorbed add 1/4 of the liquid constantly slowly stirring..
4. As the stock is absorbed add 1/4 of the liquid constantly slowly stirring..
5. As the stock is absorbed add the final 1/4 of the liquid constantly slowly stiring..
6. Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt and pepper. The rice should be al dente, the texture should be creamy. (If not done you may need to add a little more stock and cook slightly longer).
7. Sauté the diced chicken, corn, and garlic with olive olive oil,salt and pepper to taste for two minute add to the cooked rice..
8. Stir in the final 6 ounces of hot stock, cilantro and Parmesan cheese..

Place corn on grill, and close lid. Roast until tender (peel back husk Remove corn from grill; pull back and discard husks. Break or cut ears in half. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts. To add some color and flavor, finish the risotto with a handful of chopped fresh herbs.