Corn-Mushroom Risotto with Chicken | Midwest Living

Corn-Mushroom Risotto with Chicken

Corn-Mushroom Risotto with Chicken

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  • Makes: 2 servings
  • Yield: scant 2 cups risotto mixture
  • Start to Finish 45 mins

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  • 2 small skinless, boneless chicken breast halves (8 to 10 ounces total)
  • 3 teaspoons olive oil
  • 1/2 teaspoon snipped fresh thyme
  • 3 cloves garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1 cup water
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons white wine* or 5 teaspoons reduced-sodium chicken broth plus 1 teaspoon white wine vinegar
  • 1/2 cup fresh or frozen whole kernel corn, thawed
  • 1/4 cup chopped onion
  • 1/3 cup Arborio rice
  • 1/3 cup sliced fresh mushrooms
  • Nonstick cooking spray
  • 1/3 cup fresh snow pea pods, halved crosswise
  • 1/4 cup diced tomato
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground white pepper


  1. Place each chicken breast half between two pieces plastic wrap; pound lightly with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.
  2. In a small bowl combine 1 teaspoon of the olive oil, the thyme, 1 clove of the garlic, and the black pepper; mix well. Rub both sides of each chicken breast half with oil mixture. Set aside.
  3. In a medium saucepan combine the water, broth, and wine; heat over high heat until hot but not boiling. Reduce heat to low; keep warm.
  4. Meanwhile, in another medium saucepan heat the remaining 2 teaspoons olive oil over medium heat. Add corn and onion; cook 6 to 8 minutes or until corn is tender and onion is lightly browned. Add rice, mushrooms, and the remaining 2 cloves garlic; cook and stir about 5 minutes or until rice is golden brown, stirring frequently. Carefully add 1/2 cup of the broth mixture, stirring to loosen brown bits from bottom of saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until the rice has absorbed the liquid.
  5. Add another 1/2 cup of the broth mixture. Cook and stir 3 to 4 minutes more or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often. (This should take 18 to 20 minutes total.)
  6. Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium heat. Add chicken. Cook about 6 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through cooking time.
  7. When rice is fully cooked but still slightly firm, remove from heat. Stir in pea pods, tomato, Parmesan cheese, and the white pepper. Slice chicken crosswise.
  8. Serve rice mixture topped with sliced chicken.


  • *TEST KITCHEN TIP: Make sure to look for a white wine or white wine vinegar that is listed as gluten free.

Nutrition Facts

(Corn-Mushroom Risotto with Chicken)

Servings Per Recipe 2, carb. (g) 38, Starch () 2, chol. (mg) 56, Vegetables () 1, Fat, total (g) 12, Monounsaturated fat (g) 6, Lean Meat () 3, sat. fat (g) 3, sugar (g) 5, fiber (g) 2, vit. A (IU) 488, pro. (g) 26, Mark as Free Exchange () 0, Fat () 1, Trans fatty acid (g) 0, Carb Choice () 3, Polyunsaturated fat (g) 1, Thiamin (mg) 0, vit. C (mg) 17, Niacin (mg) 8, Riboflavin (mg) 0, Potassium (mg) 599, sodium (mg) 443, cal. (kcal) 372, iron (mg) 2, calcium (mg) 150, Pyridoxine (Vit. B6) (mg) 1, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 36

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