3 cups no salt added chicken broth
4 slices bacon, chopped
1 ½ cups frozen sweet corn, thawed
½ cup chopped onion
½ cup chopped green bell pepper
Dash cayenne pepper, optional
1 cup Arborio rice
½ cup half & half
½ cup shredded Italian style Parmesan
cheese
¼ cup chopped fresh Italian parsley
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| I made this dish at my parents' house and had fun with their retro kitchenware. |
In small saucepan over medium heat, bring broth to a
simmer. Reduce heat to low; keep warm.
In large saucepan or Dutch oven saute bacon over medium
heat until crisp; remove to paper towels. Drain off excess drippings.
 |
| I thought my mom's 70s Dutch oven was especially cute. |
Add corn, onions, green pepper and cayenne; saute until
onions are softened (about 3-5 minutes). Salt and pepper to taste.
 |
| Cheerful colors! |
Add rice; saute 2-3 minutes. Add 1 cup of warm broth; reduce to a simmer. Simmer, stirring frequently, until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed. Add half & half with last ½ cup of broth.
Remove from heat; stir in Parmesan cheese and parsley.
Serve immediately.
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| It never says to put the bacon back in but you should probably do that before you serve it. |
My Rating: 4/5 "I really enjoyed the combination of the sweet corn with the savory peppers and bacon. (My partner thought it was a little much.) It's definitely filling but I still went back for seconds."
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