Sweetcorn and bacon risotto
Serves: 4
Prep time: 1 hrTotal time: 
Recipe photograph by Toby Scott
Sweetcorn and bacon risotto
Rustle up this purse-friendly risotto, which uses blended and whole tinned sweetcorn kernels to add natural creaminess and a velvety texture
Serves: 4
Prep time: 1 hrTotal time: 
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Nutritional information (per serving)
Calories
514Kcal
Fat
19gr
Saturates
7gr
Carbs
61gr
Sugars
12gr
Fibre
6gr
Protein
21gr
Salt
2.9gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 x 325g tins sweetcorn, drained
- 950ml hot chicken stock (made using 2 stock cubes), use gluten-free if required
- 1 tsp olive oil
- 8 rashers smoked streaky bacon, chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 1⁄2 tsp dried thyme
- 200g risotto rice
- 60g Parmesan or cheddar, grated
Step by step
- Put half the sweetcorn in a blender with 250ml of the stock. Process until smooth and set aside.
- Heat 1 teaspoon of olive oil in a large saucepan or sauté pan. Add the chopped bacon and fry over a medium-high heat until crisp and well-browned. Use a slotted spoon to set aside on a plate.
-
Add the onion to the fat remaining in the pan and cook over a low heat for 5 minutes until softened. Add the garlic and thyme and cook, stirring, for a further minute. Stir in the rice, coating the grains, and toast for a further minute.Kitchen tipFor extra depth of flavour, add 150ml dry white wine at the end of step 3. Allow the wine to bubble and reduce before adding the stock.
- Add the remaining hot stock, a ladleful at a time, stirring frequently. Let the stock be completely absorbed by the rice before adding another ladleful. Once you have used up that stock, continue in the same way but with the sweetcorn stock. Stir in the whole sweetcorn kernels with the last ladleful. After 25-30 minutes, the rice should be tender, and the risotto should be a lovely creamy consistency. Stir through roughly half the chopped bacon and half the cheese.
- Season with black pepper and serve in bowls with the remaining bacon and cheese scattered over.
