Sweetcorn and bacon risotto recipe | Sainsbury`s Magazine

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