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Bacon Corn Risotto
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!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
📝 Preparation Steps
1
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 1/2 cup of the broth.
butter1 tablespoonminced garlic1 tablespoonchopped scallions2 tablespoons
2
Reduce the heat to low and cook until the liquid is absorbed; stirring occasionally. Continue adding the remaining liquid in 1/2 cup increments; then add the corn kernels and bacon with the last liquid addition.
3
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.
Nutrition Facts
calories
213 kcal
fat Content
7 g
serving Size
0.5 cup
fiber Content
1 g
sugar Content
2 g
sodium Content
807 mg
protein Content
6 g
trans Fat Content
0.1 g
cholesterol Content
20 mg
carbohydrate Content
26 g
saturated Fat Content
3 g
unsaturated Fat Content
3 g
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