Baked Chicken And Sweet Corn Risotto

Serves 2
Preparation time: 10 minutes
Cooking time: 40 minutes
2 tablespoons oil
50g lean bacon, chopped
¼ cup chopped shallots
1 clove garlic, crushed
½ cup Arborio rice
250g chicken thigh fillets, trimmed and coarsely chopped
¼ cup diced red capsicum
1 cup hot chicken stock
¼ teaspoon ground black pepper
185g can creamed corn
¼ cup finely grated Parmesan cheese
1. Preheat oven to 200°C.
2. Place Logicol, bacon, shallots, garlic, rice, chicken, capsicum, stock and pepper in a 1.5 litre (6 cup) casserole dish and stir to combine. Cover and bake 20 minutes. Remove from oven and stir in corn. Cover and continue baking for 20 minutes or until rice is just tender. Stir in cheese.