Roasted Chicken and Corn Risotto

Ingredients

• 1.3 cups arborio rice 
• 2 ounces asiago cheese fresh grated
• 3 slices 0%-less-fat bacon crumbled cooked
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup vermouth dry
• 5 cups chicken broth fat-free low-sodium
• 0.3 cup half-and-half fat-free
• 2 cups corn kernels fresh ( 3 large ears)
• 2  garlic cloves minced
• 0.3 cup green onions thinly sliced
• 2 teaspoons olive oil 
• 4 cups roasted chicken breast chopped
• 0.5 cup shallots minced

Equipment

• baking sheet
• sauce pan
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned.
3. Remove from baking sheet, and set aside.
4. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
5. Heat oil in a large Dutch oven over medium-high heat.
6. Add shallots and garlic; saut 2 minutes or until tender. Reduce heat to medium.
7. Add rice; cook 1 minute, stirring constantly.
8. Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
9. Reduce heat to medium-low.
10. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total).
11. Gently stir in chicken and corn.
12. Add half-and- half, green onions, and black pepper. Cook until thoroughly heated (do not boil).
13. Sprinkle each serving evenly with cheese and bacon.
14. Serve immediately.