Dinner Tonight: Bacon & Corn Risotto

I’ve said it before and I’ll say it again…probably my absolute favorite meal is my Pasta with Bacon and Corn.  I just love, love, love it!  So, I decided to tweak it just a bit and make it into one of my easy risottos.  The result…equally delicious (and a fun change up!)!
A light and delicious supper for your spring and summer.
Shopping List
2 quarts chicken stock
10 pieces of bacon, chopped (I use turkey bacon but use whatever you like)
1 small onion, chopped 
2 chopped garlic cloves
1 cup Arborio rice
1 cup fresh or frozen corn kernels
1 cup cream style corn (the kind in a can on the veggie aisle)
1/2 cup Parmesan cheese, grated
Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!
This meal should take you about 30 minutes from start to finish.  Relax…risotto is a cinch!

In a large stock pot, bring chicken stock up to low simmer (not boiling, just a simmer…keep a lid on it to trap liquid inside).
In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat, add in bacon and saute 4-5 minutes.  Once it’s brown and crispy, remove it with a slotted spoon to a paper towel and reserve for the end.
   Add onion and garlic to skillet and cook 4-5 minutes.  Stir in rice for another minute.
At this point, take a ladle and add 1 cup of your hot stock to the rice.  Stir constantly for a minute or so.  As the liquid evaporates, the rice will become super starchy and delicious.  Stir pretty often, adding stock every time the majority of the liquid evaporates.  You will continue doing this for about 18 minutes.  Add stock, stir, wait for it to evaporate and add more.  This will cause the risotto to fluff up and look creamy (without using any cream!)  A lot of recipes will tell you to stir continuously…but you don’t need to.  Just stir it around every few minutes and you’ll be fine.
After the rice is tender (take a bite!), stir in frozen corn and cream corn and continue cooking another 3-4 minutes.  Stir in cheese and reserved bacon and season with salt and pepper to taste.  
Done!
The corn and the bacon alongside that Parmesan cheese just makes my heart happy!  Risotto is such a fun and easy change up from having regular old pasta…your family will LOVE this dinner!
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  • candice0128 May 2, 2013 at 12:03 pm

    This sounds so yummy! I'm putting this on our menu for next week–hubby will love it as it contains bacon & corn, two of his favorites. šŸ™‚

  • Aubs May 2, 2013 at 12:06 pm

    oh.my.heavens!!! I have actually thought of your corn & bacon pasta several times since I gave up the bread/pasta and wondered how i'd live without it. THIS IS HOW!!! I can do rice occasionally so this is PERFECT!! And I should probably be slightly embarrassed by how excited I am about this, but I'm not. šŸ˜‰

  • Marie Matter May 2, 2013 at 2:49 pm

    OK, I have everything I need to make this at home right now… which means it is totally happening! YUM!

  • Team Seghs May 3, 2013 at 8:48 pm

    You just made my husbands day ; )

  • Anonymous March 7, 2014 at 8:44 pm

    Love love love this recipe! Much easier than I thought it would be.