Chicken, Corn and Chive Risotto

• olive oil flavored cooking spray or canola oil cooking spray
• 1 leek, thinly sliced
• 400 g chicken breast fillets, cut into thin slices
• 2 cups arborio rice
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 1 14 liters water
• 1 tablespoon maggi chicken stock powder
• 1 cup carnation light and creamy evaporated low-fat milk
• 2 teaspoons grated lemon rind
• 300 g broccoli florets
• 3 tablespoons snipped fresh chives
• pepper

1. Spray a large pan with oil and heat.
2. Add leek and cook over medium heat for 2 - 3 minutes or until soft, adding a little water if it starts to stick to the pan.
3. Add chicken and cook, stirring until it starts to brown.
4. Stir through rice and corn, cook 1 minute.
5. Add combined water and stock powder, CARNATION Light & Creamy Evaporated Milk and lemon rind and simmer, uncovered, for 20 - 25 minutes or until the rice is tender and the liquid has been absorbed, stirring occasionally.
6. Stir in broccoli and chives and season with pepper to taste.
7. Cook, covered, for 5 minutes or until the broccoli is tender but crisp.
8. Garnish with lemon zest, if desired.

olive oil, chicken breast fillets, arborio rice, fresh corn kernels, water, maggi chicken, carnation, lemon rind, broccoli florets, fresh chives, pepper

Taken from www.food.com/recipe/chicken-corn-and-chive-risotto-309972 (may not work)