This risotto made with smoky turkey bacon, sweet corn and Parmesan cheese is super creamy and delicious. Serve as a side dish or a main meal!
This simple recipe for Bacon Corn Risotto is one of my new personal favorites. It's deliciously creamy and loaded with tons of flavor.
We love risotto, but I haven't made a new recipe in quite some time. Since corn will be coming into season soon, I wanted to make a new savory recipe.
This savory Bacon Corn Risotto was FANTASTIC, gluten free, ready in about 40 minutes and serves four people.
What is Risotto?
Risotto is an Italian rice dish made on top of the stove in a skillet with some type of broth or wine; then cooked slowly until it becomes creamy.
The rice used is called Arborio; which is an Italian short grain rice. Most risotto dishes are savory in nature and not sweet.
- 8-Inch Skillet (no cover needed)
- Wooden Spoon
- Measuring Cup and Spoon Set
- Serving Bowl
For this recipe you'll need the following ingredients:
Scallions: We prefer to use scallions, but you can use regular chopped onions, shallots or chives.
White Wine: Any white wine will work, but I used a Sauvignon Blanc.
Broth: You can use any type of broth or stock in this recipe including vegetable, chicken or beef.
Cooked Bacon: I used turkey bacon, but any variety of cooked bacon will work. If you're not sure how to cook bacon, you can read about the different methods in this post. Once the bacon is cooked, you'll either need to crumble it or chop it into small pieces before adding it to the risotto.
Grated Pecorino Romano Cheese
How do you make Bacon Corn Risotto?
Melt the butter in an 8-inch skillet over medium heat; then add the garlic, scallions and rice. Saute for 1-2 minutes; then add the wine and ½ cup of the broth.
Reduce the heat to low and cook until the liquid is absorbed; stirring occasionally. Continue adding the remaining liquid in ½ cup increments; then add the corn kernels and bacon with the last liquid addition.
Cook until the last of the liquid has been absorbed and the rice is cooked through. Remove the risotto from the heat; then stir in the grated cheese and season with salt and pepper.
If you finish all of the liquid and the rice is still a bit hard, add a bit more broth and cook until that liquid is absorbed before adding the corn, bacon and cheese.
Sometimes this happens if your stove is too hot; which causes the risotto to cook quicker since the liquid gets absorbed at a faster rate.
This happens to me when using an electric versus gas stove as you can't regulate the temperature of the stove as well.
You can serve this savory risotto on it's own, add some grilled shrimp or chicken or serve as a side dish. Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Risotto Recipes
- Broccoli and Cheese Risotto
- Balsamic Mushroom Risotto
- Italian Sausage, Artichoke and Sun Dried Tomato Risotto
- Garden Vegetable Risotto
- Sweet Potato and Sage Risotto
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Bacon Corn Risotto
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 2 tablespoons chopped scallions
- ½ cup arborio rice
- ½ cup white wine
- 2 cups chicken broth (vegetable, beef)
- ½ cup corn kernels
- 3 slices cooked turkey bacon (chopped; or other bacon)
- 2 tablespoons grated pecorino romano cheese
- kosher salt (to taste)
- black pepper (to taste)
- Melt the butter in an 8-inch skillet over medium heat; then add the garlic, scallions and rice. Saute for 1-2 minutes; then add the wine and ½ cup of the broth.
- Reduce the heat to low and cook until the liquid is absorbed; stirring occasionally. Continue adding the remaining liquid in ½ cup increments; then add the corn kernels and bacon with the last liquid addition.
- Cook until the last of the liquid has been absorbed and the rice is cooked through. Remove the risotto from the heat; then stir in the grated cheese and season with salt and pepper as desired.
CONNECT WITH ME ON SOCIAL MEDIA
FACEBOOK | TWITTER | PINTEREST | INSTAGRAM
Leave a Reply