Bacon, Sweetcorn and Pepper Risotto


IMG_2354Courgettes are a regular ‘problem’ for me every summer – always more than I can cope with so I’m always looking for great ways of using them up.  Every year it’s the same.  But never before have I been in the situation I find myself this year – too much sweetcorn!

I grow sweetcorn every year with mixed success, but this year I have 2 varieties, Lark and Sweet Sensation, and for some reason they have both performed marvellously, each plant giving 2-3 full size cobs with the most amazing flavour. I’m delighted – I love sweetcorn, but am now looking for interesting ways to use them up.  This is an interesting take on Risotto – surprising much more subtle than it may sound.  The  bacon adds a gently background influence and the real start is the sweetcorn.  The colours are, well, sublime.

What a superb way to use up any excess sweetcorn!

Serves 3

Ingredients

  • 1 tbsp Olive Oil
  • 3 rashers Smoked Back Bacon, diced
  • I onion, diced
  • 250g Risotto Rice
  • 900ml Vegetable Stock
  • some fresh Thyme
  • 1/2 Red Pepper, diced
  • kernels from 2 fresh Sweetcorn, or a small tin
  • 2 Spring Onions, chopped
  • a handful of Parsley, finely chopped
  • 25g Butter
  • 50g Parmesan, grated

Method

  • Heat the oil in a pan and fry off the bacon until the fat has rendered down and the meat browned.  Add the onion and sweat until softened
  • Stir in the rice and thyme and cook for a minute before adding a couple of ladles of stock and bring to a simmer
  • Continue to stir, adding extra stock as it is absorbed.  After 15 minutes add the red pepper
  • Continue to stir until most of the stock is used.  Check the rice – it should still have some bite.  Add the sweetcorn and spring onions with the last of the stock and cook for another couple of minutes
  • Stir in the parsley, butter and parmesan, season with black pepper and serve with a nice rocket salad and a glass of dry white wine

 

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