Chicken Thighs w. Corn Risotto
2016-05-01 17:48:41
Serves 4
Prep Time
5 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 lb button mushrooms, sliced
- 1 pint cherry tomatoes, cut in half
- 1 cup frozen or cooked corn
- 1 onion, diced
- 2 tablespoons butter
- 1 cup Arborio rice
- 1 cup white wine
- 3 cups chicken broth
- 1/4 cup parmesan cheese
Instructions
- Preheat the oven to 350 degrees. On a baking sheet, sprinkle the chicken thighs with salt and pepper, and drizzle with olive oil. Bake for 30 minutes or until juices run clear. Meanwhile, while the chicken is baking, begin making the risotto. In a large skillet with high walls, heat 2 tablespoons of butter over medium heat. Add the corn, onion and mushrooms and cook until tender, 7 minutes. Add the tomatoes and continue cooking, 3 minutes. Add the rice and cook, 3 minutes. Add the wine and simmer until absorbed, stirring occasionally, 10 minutes. Repeat with one cup of chicken broth at a time, simmering and stirring until absorbed, 20 minutes. Once all three cups of chicken broth have been absorbed into the rice, stir in the parmesan cheese. Season with salt and pepper. Serve heaping portions of risotto onto plates and top each with a chicken thigh. Sprinkle with extra parmesan cheese and serve!
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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