Tuesday, March 04, 2008

Recipe: Bacon and sweetcorn risotto

Slightly strange-sounding combo, but really very tasty. May not be suitable for people just starting out on the diet because smoked bacon is often prohibited, at least to begin with.

Bacon and Sweetcorn Risotto
(Serves 1)

Brown risotto (arborio) rice
2 rashers of good quality smoked back bacon (make sure that the meat hasn't been coated in sugar!)
1 shallot
A cup of sweetcorn kernels (I used frozen)
Chopped fresh parsley
1/2 litre stock (I used Marigold yeast-free stock powder)

Cut the bacon into slices and fry until crispy in a saucepan (no need to add additional oil). Finely chop the shallot and add to the bacon. Add sufficient rice (about half a mug-full) and stir. Coat well in the oil from the bacon. Add a small quantity of stock, stir and simmer until the liquid has been absorbed. Continue to add stock in small quantities, until rice is al dente and creamy. Add the sweetcorn and parsley and heat through. Serve!

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