Sweetcorn and bacon risotto recipe
Rustle up this purse-friendly risotto recipe in just an hour - it uses blended and whole tinned sweetcorn kernels for a naturally creamy texture
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Grater
- Stove
- Mixing bowl
- Colander
- Serving bowl
- Plate
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
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