CORN RISOTTO AND SWEET PAPRIKA CHICKEN

This recipe is gluten, dairy, egg and nut free and it's delicious.

Risotto 2 tablespoons oil 1/4 cup spring onions 1 teaspoon minced ginger salt and pepper 3/4 cup arborio rice 3 cups hot chicken or vegetable stock with lemon zest 1/3 cup corn kernels Chicken 1 chicken breast 1 tablespoon paprika 2 teaspoons brown sugar 1 teaspoon oregano pinch of salt and pepper 1. Heat oil in a frying pan, add spring onions, ginger, salt and pepper and cook for 2 minutes. 2. Add rice and stir for another 2 minutes, making sure it is completely covered with the oil. 3. Add a ladle of the stock into the rice and stir continuously until most of the liquid is absorbed, then add another ladle full of stock and repeat this until half the stock has been incorporated, before adding the corn and continuing to add the stock. 4. Meanwhile combine the paprika, brown sugar, oregano, salt and pepper and rub into chicken. 5. Fry the chicken over a medium heat then cut into thin slices before serving with the risotto. NOTE: To make this recipe low FODMAP friendly, use Massel's chicken stock and use the green section of the spring onion only.

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