Ingredients
Scale
- 2 tablespoons olive oil
- 1 leek, halved, washed, thinly sliced
- 1 garlic clove, crushed
- 4 rashers bacon, rind removed, diced
- 1 cup arborio rice
- 3 cups chicken stock
- 1/2 cup corn kernels, frozen
- Parmesan cheese, to serve
Instructions
- Heat oil in a medium frying pan over medium – high heat.
- Add leek, garlic and bacon, fry until leek is soft and bacon browned.
- Add rice to frypan and stir for 1 minute covering rice in oil.
- Add rice mix to rice cooker with chicken stock, close lid and cook on risotto setting.
- When finished add corn kernels, stir through, close lid and sit for 3 minutes, or until corn is heated through.
- Serve with a sprinkle of parmesan cheese
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: [url href="https://theorganisedhousewife.com.au/category/recipes/riceandpasta/"]Rice and Pasta[/url]
