Bacon, leek and corn risotto


  • 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


  1. Heat oil in a medium frying pan over medium – high heat.
  2. Add leek, garlic and bacon, fry until leek is soft and bacon browned.
  3. Add rice to frypan and stir for 1 minute covering rice in oil.
  4. Add rice mix to rice cooker with chicken stock, close lid and cook on risotto setting.
  5. When finished add corn kernels, stir through, close lid and sit for 3 minutes, or until corn is heated through.
  6. Serve with a sprinkle of parmesan cheese