Chicken, Corn & Chive Risotto

• olive oil flavored cooking spray
• 1 leek, thinly sliced
• 400 g chicken breast fillets, thinly sliced
• 2 cups arborio rice
• 1 cup corn kernel
• 5 cups hot water
• 5 chicken stock cubes
• 1 cup evaporated low-fat milk
• 2 teaspoons lemon rind, grated
• 300 g broccoli florets
• 3 tablespoons fresh chives, chopped
• pepper
• lemon zest, to garnish

1. Spray a large saucepan with oil.
2. Add leek and cook over medium heat for 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.
5. Cook for 1 minute.
6. Add combined water and stock cubes, evaporated milk and lemon rind.
7. Simmer, uncovered, for 25 minutes or until the rice is tender and the liquid has been absorbed, stirring occasionally.
8. Stir in broccoli and chives.
9. Season with pepper.
10. Cover and cook for 5 minutes or until the broccoli is tender but crisp.
11. Garnish with lemon zest.

olive oil, chicken breast fillets, arborio rice, corn kernel, water, chicken, milk, lemon rind, broccoli florets, fresh chives, pepper, lemon zest

Taken from www.food.com/recipe/chicken-corn-chive-risotto-331737 (may not work)