• 200g Roast chicken, picked of the bone  
  • 1 garlic clove, minced
  • 1 tin of Sweetcorn
  • 500ml Chicken stock 
  • 100g Butter, unsalted, Divided 
  • ½ brown onion, diced 
  • 170g Aborio rice 
  • 275ml white wine
  • 100g Parmesan 


  1. Dice 1 onion into an equal sized brunoise.
  2. Add 20g of butter to the pan, then add onion and then rice. Dry cook your rice until the onions are soft and translucent. (Allowing the risotto rice to absorb the fat), deglaze with white wine, and cook until almost gone.
  3. Add chicken stock in small ladles, allowing the risotto to cook slowly and evenly. (it is essential that there is not too much risotto in the pan, too much causes uneven cooking)
  4. In a separate pan, sautee your roast chicken and sweetcorn in butter over a medium heat.
  5. When your risotto is almost ready add your parmesan, mushrooms and the remaining 80g of  butter and emulsify
  6. Finish with extra parmesan on top and enjoy.
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