Sweet Corn Risotto With Basil and Bacon

Sweet Corn Risotto With Basil and Bacon
Makes:
6 servings
Yields:
7 cups
Prep:
20 mins
Slow Cook:
1 hr to 1 hr 15 mins (high)
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Sweet Corn Risotto With Basil and Bacon

Ingredients
6
slices bacon (not maple-flavor)
4 1/2
cups reduced-sodium chicken broth
1/2
cup finely chopped Vidalia or other sweet onion
1/2
cup dry white wine or reduced-sodium chicken broth
2
cups arborio rice
4
ears fresh sweet corn, kernels cut from cobs (2 cups)
1/2
teaspoon salt
2
tablespoons butter, softened
1/2
cup packed fresh basil leaves cut into thin strips

Directions

  1. In a large skillet cook bacon until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.
  2. Meanwhile, in a medium saucepan bring broth to boiling; reduce heat to simmer.
  3. Add onion to reserved drippings in skillet; cook and stir over medium heat about 4 minutes or until tender. Add wine; bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes, stirring to scrape up any browned bits from the bottom of the skillet. Stir in rice.
  4. Transfer rice mixture to a 4- to 5-quart slow cooker. Stir in broth, corn, and salt.
  5. Cover and cook on high-heat setting for 1 to 1 1/4 hours or until rice is tender and liquid is absorbed, stirring once. Stir in butter.
  6. Top with crumbled bacon and basil. Serve immediately.

Nutrition Facts

(Sweet Corn Risotto With Basil and Bacon)
    Per serving:
  • 395 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 23 mg chol.,
  • 797 mg sodium,
  • 59 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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