Ingredients
1. Skinless, boneless- chicken breast, diced (3)
2. risotto rice (12 oz.)
3. can sweet corn (7 oz.)
4. toasted unsalted peanut (1/2 c.)
5. grated parmesan cheese (1/2 c.)
6. strands of saffron’s (a few)
7. yellow (bell) pepper diced (1 large)
8. thinly sliced leek (1 medium)
9. butter or margarine (1 tbsp.)
10. sunflower oil (2 tbsp.)
11. salt and pepper (according to taste)
12. chicken stock {1.5 litres (2 3/4 pints) 6 1/4 cups}

Method of preparation
1. Take a large sauce pan.Heat the butter and sunflower oil in it. Fry the leek and bell pepper for about 1 minute and then add chicken in it.

2. Cook it until the chicken gets golden brown.Now mix the risotto rice and cook for 2-3 minutes.Now mix saffron strands and salt and pepper according to taste in it.

3. Add chicken stock, cover the pan and cook over low heat for about 20 minutes until the rice gets tender the liquid has been absorbed.Stir it occasionally while cooking.

4. Mix the sweet corn, peanuts and parmesan cheese in it and then add season in it with salt and pepper to taste. Serve it warm.

5. Risotto can be frozen for up to 1 month before adding the parmesan cheese.But one thing should be remembered that reheat this frozen risotto thoroughly as it contains chicken before serving.

No. of servings-4