Ingredients 1 cup chicken stock
1 cup white wine
3 cups water
1 tablespoon olive oil
1 small brown onion, chopped
1 celery stalk, trimmed and chopped
1 cup aborio rice, uncooked
½ cup sweet corn kernels
½ cup cooked brown rice
200 grams cooked peeled prawns
250 grams cooked chicken
2 medium tomatoes, chopped
3 tablespoons chopped Italian parsley or coriander as garnish
Method Put stock, wine and water in a medium saucepan and bring to the boil.
Saute onion and celery in the oil over a medium heat.
Cook onion and celery
Stir in the arborio rice
Add aborio rice
Add about 3/4 cup of liquid and cook while stirring over a low heat.
Add 3/4 cup of liquid
Cook until liquid is absorbed
Continue adding liquid in 3/4 cup batches and stir, until all liquid has been absorbed.
The rice should be tender by the time all the liquid has been added, about 20-25 minutes.
Add the cooked brown rice and corn kernels, stirring to combine ingredients.
Add the cooked brown rice and corn kernels
Stir in the cooked prawns and chopped chicken.
Add cooked prawns and chicken
Cook, stirring, for 3 or 4 minutes.
Add chopped tomato, stir and cook until heated through.
Add chopped tomato
Serve garnished with chopped parsley or coriander.