Name: Corn and bacon risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon rice bran oil; 6 rindless bacon rashers, finely chopped; 1 large brown onion, finely chopped; 1 clove garlic, crushed; 2 250 g packets arborio rice risotto base; 2 cup chicken stock; 1 cup frozen corn kernels; 1/2 cup chopped flat-leaf parsley; 1/2 cup shredded parmesan

Corn and bacon risotto

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1 tablespoon rice bran oil

6 rindless bacon rashers, finely chopped

1 large brown onion, finely chopped

1 clove garlic, crushed

2 250 g packets arborio rice risotto base

2 cup chicken stock

1 cup frozen corn kernels

1/2 cup chopped flat-leaf parsley

1/2 cup shredded parmesan

Method

1.Heat oil in a large frying pan over moderate heat. Cook and stir bacon, onion and garlic for 4-5 minutes or until onion softens.

2.Add rice; stir to coat. Add stock and corn. Bring to the boil. Reduce heat; cook and stir for 8-10 minutes or until all liquid is absorbed.

3.Stir in half the parsley and half the parmesan, Spoon into bowls; top with remaining parsley and parmesan. Serve at once.

Risotto base is partly cooked Arborio rice, found in the rice aisle For a vegetarian meal, omit bacon, use vegetable stock and stir in 1/3 cup toasted pine nuts and 150g baby spinach leaves at end of Step 2.
Note

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Ingredients

Method

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