Sweet Corn Risotto & Asparagus & BaconBack

  • Serves2
  • Preparation Time (mins)4
  • Cook Time (mins)10

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Ingredients

  • 1 x 250g SunRice Arborio Rice Risotto Base in 10 minutes
  • 1 cup low salt chicken stock, hot
  • 1 cup frozen corn kernels
  • 2 heaped tspn ricotta cheese
  • 30g grated parmesan cheese
  • 8 asparagus spears, trimmed
  • 2 rashers lean bacon, thinly sliced into strips

Instructions

Microwave SunRice Arborio Rice Risotto base in 10 minutes as per pack instructions. Combine rice with stock and corn in a deep fry pan. Cook over a medium heat for 7 minutes. Stir in ricotta and parmesan cheeses. In a separate pan, sautee bacon until crisp. Blanch asparagus in boiling water for 1 minute. Divide risotto between 2 serving bowls and top each dish with 4 asparagus spears and crispy bacon.

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4 comments

david jenkinson 2:10pm, Tue 21 Apr 2009 AEST

great recipe and website for gluton intolleran t people.thanks heaps

Marita Ram 3:18pm, Tue 3 Mar 2009 AEST

Thank You Sun Rice, for showing us all such easy, tasty recipes. I run small cooking demonstrations at our community centre and i look forward to sharing this site with many.

Cheryl Humphreys 3:14pm, Thu 19 Feb 2009 AEST

this sounds delicious and easy, thanks sun rice

ian donaldson 5:59pm, Mon 2 Feb 2009 AEST

i am a new member and i love the site. thank you sun rice

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