Courgettes 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!
- 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
- 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