Quick-cook chicken risotto

Step 1

Heat oil in a large heavy based saucepan over medium-high heat. Cook onion and chicken stirring occasionally, for 3-4 minutes, or until golden. Add garlic and cook for 30 seconds.

Step 2

Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute until absorbed. Add stock and bring to the boil. Cover, reduce heat to low and simmer for 10-12 minutes or until rice is al dente and stock is absorbed.

Step 3

Stir in cheese, corn, tomatoes and spinach. Season. Cover and set aside for 2 minutes. Serve immediately garnished with extra cheese.