Bacon & Corn Risotto is a bit unusual but totally awesome. The smoky crisp bacon and the sweet crunchy corn are the perfect combination in this creamy risotto recipe. Fresh or frozen corn both work great. You’re gonna love it.
So… If you follow me on Instagram, you might know that I broke my finger over the weekend. Instead of going to see Captain Marvel on Saturday morning, we spent the day in the hospital waiting to have surgery. I had two wires drilled into my finger, and it’s now splinted and bandaged. I won’t be seeing that finger again for three weeks.
It’s painful and annoying, but probably the most frustrating part is not being able to cook. I’m thrilled to get out of doing the dishes for a few weeks, but today I needed to peel and chop sweet potatoes, and you can’t do that one handed. You think of the pinky on your non-dominant hand as relatively insignificant, but when you can’t use it, you suddenly realise you actually need it for quite a lot.
Lucky for you, I made this Bacon Corn Risotto for you before my finger snapped. I wish I had a never ending pot of it. This is not a traditional risotto recipe, and when I made it the first time, I was skeptical, but after the first bite, all doubt disappeared. The mix of creamy rice and sweet crunchy corn along with the salty crisp bacon is absolutely ideal.
It was the addition of Greek yogurt that really threw me, but it give the risotto a perfect hit of acid and ensures that it’s ultra creamy. If you can stop yourself from going back for seconds, you can stretch this into three servings, which makes lunch the next day absolutely heavenly.
Life never seems to stop laying challenges at our feet. As long as we continue to rise up t meet them, life is good. If we can chase them with Bacon Corn Risotto, all the better.
bacon & Corn Risotto
2 big portions
- 6 slices streaky bacon
- 4 cups chicken stock, hot
- 1 green onions, sliced, whites and greens divided
- 1 tablespoon olive oil
- 3/4 cup arborio rice
- 1/2 cup plain Greek yogurt
- 1-1/2 cups frozen corn kernels
- Salt and pepper to taste
- Put a large pot or dutch oven over medium heat. Use scissors to slice up your bacon directly into the pot. Cook your bacon, stirring occasionally, until crispy, then remove the bacon pieces to a paper towel lined plate.
- You’ll want about a tablespoon of bacon grease left in the pot, so if your bacon has given off a lot of grease, you may need to drain some off. To your reserved bacon grease, add a tablespoon of olive oil. Add the white parts of your sliced green onion, and cook over medium low heat to soften for about a minute.
- Add the rice and toss it in the fat to coat every grain. Let this cook for a few minutes to get toasty. When it starts to smell nutty, you’re ready to start adding stock.
- Add the stock about a 1/4 cup at a time, stirring all the while, until the liquid is absorbed before adding another 1/4 cup of stock. Keep adding stock until it’s all absorbed. It will take about a half hour.
- Once your rice has absorbed all the liquid, stir in the corn, and let it cook for a few minutes to heat up the corn.
- Remove the pot from the heat and stir in the yogurt to combine. Give it a stir and taste before you add salt and pepper to taste.
Recipe from Frugal Foodie Mama