Gluten Free Chicken Risotto

Ingredients

2 onions - Finely Chopped
1 kg chicken thigh fillets - diced
1 tsp minced garlic
500g arborio rice
1.5 litres of chicken stock
1 cup grated Parmesan cheese
2 cups of tinned corn (drained)
1/2 kg cherry tomatoes (halved)
250g baby spinach leaves


Method

Saute onion, chicken and garlic on the stove top.

Then in a rice cooker place, rice, stock and sauteed mixture.

Cook through.

Place all the remaining ingredients in a bowl and mix well.

Once rice mixture is cooked combine both the rice mixture and the remaining ingredients.

Then serve.

Note: Alternatively if you don't have a rice cooker add rice to stove top ingredients and simmer until cooked.