21 January 2010

Bacon and Sweet Corn Risotto

I arrived home from work today tired, hungry and late. As such, I was definitely in the mood for something quick, easy and at least in the same vicinity as healthy. I also knew that I needed to eat up the last of my beautiful piece of bacon and the veggies in the fridge. A somewhat spontaneous, albeit delicious risotto was thus created.

Bacon and Sweet Corn Risotto

Serves 2

You will need

200 g of bacon, cut into lardons
1 onion, finely diced
2 handfuls arborio rice
100 ml white wine
stock cube
boiling water
kernels from 1 cob sweet corn
handful snow peas
sliced shallots, to garnish

cutting board + knife
frying pan + spatula

  1. Render the fat from bacon by gently heating it in the frying pan. Allow bacon to brown slightly.
  2. Add onions and cook until translucent.
  3. Add the rice. Allow it to absorb the juices for a few seconds, then add the wine to the mixture.
  4. Crumble the stock cube over the top of the wet mixture and mix well.
  5. Once liquid has been absorbed, add boiling water (50 ml at a time) and allow to absorb. Once the rice dries, add another 50 ml and allow to absorb.
  6. When the rice has been cooking for approx 7 minutes, add the sweet corn.
  7. Continue to add boiling water in 50 ml increments until rice is soft all the way through. Risotto should flow unctuously in the pan.
  8. Mix through roughly chopped snow peas. Top with chopped shallots and serve.

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