Step 1

Place the stock cubes in a heatproof jug. Pour over the boiling water and stir until the stock cubes dissolve.

Step 2

Heat half the oil in a heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 3 mins or until soft. Add the rice and cook, stirring, until the grains appear glassy. Add 1/2 cup (125ml) of the stock mixture and cook, stirring constantly, until the liquid is absorbed. Repeat with the remaining stock mixture, stirring constantly and allowing liquid to absorb before adding more, until rice is tender yet firm to the bite and the risotto is creamy (this should take about 20 mins).

Step 3

Meanwhile, heat a chargrill on medium. Brush the chicken with the remaining oil and season. Cook for 5 mins each side or until the chicken is cooked through. Cool slightly. Slice.

Step 4

Add the corn and half the parmesan to the rice mixture and stir to combine. Divide among serving bowls and top with the chicken, basil and remaining parmesan. Season to serve.