Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, risotto with chicken, grilled corn and cilantro. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Risotto with Chicken, Grilled Corn and Cilantro is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Risotto with Chicken, Grilled Corn and Cilantro is something that I have loved my entire life. They’re fine and they look fantastic.
Great recipe for Risotto with Chicken, Grilled Corn and Cilantro. My students find this to be a Challenge but rewarding. It is all about temperature control and not over stirring or under stirring.
To get started with this recipe, we must prepare a few ingredients. You can have risotto with chicken, grilled corn and cilantro using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Risotto with Chicken, Grilled Corn and Cilantro:
- Make ready 1 tablespoon olive oil
- Get 1/2 each onion – small dice
- Prepare 1 each jalapeno, diced no seeds
- Prepare 2 cup Arborio rice
- Take 8 cups +/- chicken stock - hot
- Take 1 tablespoon oil
- Get 12 ounces cooked chicken - diced
- Get 2 cloves garlic – chopped
- Prepare 2 ears grilled sweet corn- off the cob
- Make ready 6 ounces chicken stock
- Take 2 tablespoons cilantro-chopped
- Prepare 1/2 cup Parmesan cheese
Combine the chili powder, garlic powder, cumin, paprika, salt, and pepper in a bowl. I like to throw a few ears of corn on the grill along with the chicken to complete the meal. You can eat it as is, chop it all up and throw it on a salad, mix it in a rice bowl - anything!. This grilled cilantro lime chicken is juicy and flavorful and topped with a spicy, sweet peach pico de gallo!
Instructions to make Risotto with Chicken, Grilled Corn and Cilantro:
- 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.
- Add 1/4 of the liquid. Cook rice over medium heat constantly slowly stirring.
- As the stock is absorbed add 1/4 of the liquid constantly slowly stirring.
- As the stock is absorbed add 1/4 of the liquid constantly slowly stirring.
- As the stock is absorbed add the final 1/4 of the liquid constantly slowly stiring.
- 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)
- Sauté the diced chicken, corn, and garlic with olive olive oil,salt and pepper to taste for two minute add to the cooked rice.
- Stir in the final 6 ounces of hot stock, cilantro and Parmesan cheese.
Sprinkle the corn lightly with salt and pepper. Place the corn on one half of the grill. Remove chicken from marinade and season lightly with salt. Stir in the chicken, jalapeño, cilantro, sour cream and lime juice; season with salt. Heat the grill to medium-high heat.
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