Easy Bacon, Corn & Leek Risotto
with Pear Salad & Roasted Almonds- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
There's no need to be daunted by the prospect of making a risotto when you can whip up this almost 'hands-off' version that finishes in the oven. The bacon imparts a satisfying umami flavour to the creamy rice, while the corn and leek add a subtle sweetness for the perfect flavour balance. Sprinkle with almonds for some crunch, plus parsley for a bright and peppery garnish.
Ingredients
1
leek
1 tin
sweetcorn
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
arborio rice
(May be present: Soy, Wheat, Gluten.)
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
½
pear
1 bag
spinach & rocket mix
1 packet
Balsamic Vinaigrette Dressing
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 bag
parsley
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
garlic paste
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Slice leek. Drain sweetcorn. • In a large deep frying pan, heat a drizzle of olive oil over a high heat. Cook diced bacon, leek and corn, breaking bacon up with a spoon, until starting to brown, 4-6 minutes. • Add garlic paste and arborio rice and cook, stirring, until fragrant,1-2 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style stock powder, then bring to the boil.
• Transfer risotto to large baking dish. • Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When risotto is done, stir through grated Parmesan cheese and butter. If needed, add a splash of water to loosen. Season to taste.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While risotto is baking, roughly chop roasted almonds and set aside. • Thinly slice pear (see ingredients) into wedges. • When risotto is almost ready, combine spinach and rocket mix, pear and balsamic vinaigrette in a large bowl. Toss to coat. Season to taste
• Divide bacon, corn and leek risotto between bowls. Sprinkle with torn parsley and chopped almonds. • Serve with pear salad.
