Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Now that I have my children's attention when it comes to Rissotto they haven't stopped requesting it when asked what they would like for dinner. I have to say this recipe is similar to the Bacon and Mushroom Rissotto I cooked not long ago but I thought it would be okay to share it with you all.

I used frozen corn kernals and baby spinach leaves to the original recipe along with extra parmesan cheese, as "cheesy please" was requested by the children. It was quite nice I have to admit ~ mind you Noel still refers to it as gluggy rice pudding! LOL!! I am glad that the kids are starting to enjoy different rice dishes.

Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Serves: 6

Points per serve: 5

1 litre (4 cups) water
1 tablespoon chicken stock powder

1 tablespoon reduced fat spread

1 brown onion, finely chopped

2 rashers middle bacon, rind and visible fat removed

2 garlic cloves, crushed

1 1/2 cups (325 grams) arborio rice

1/2 cup dry white wine, such as chardonnay

1/2 cup corn kernals, frozen

200 grams button mushrooms, finely sliced

200 grams baby spinach leaves

2 teaspoons fresh flat leaf parsley, finely chopped

50 grams (1/2 cup) fresh parmesan, finely grated

freshly ground black pepper

In a small saucepan mix together the water and stock powder. Heat stock and keep simmering over a low heat.

In a large heavy based saucepan heat reduced fat spread over a medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until golden

Add the rice into the onion mixture. Cook, stirring, until completely combined. Add the wine and cook, stirring for 3 minutes or until the liquid has reduced by half.

Using a ladle add the stock, one ladle at a time. Stirring continuously after each addition until all the liquid is absorbed, this should take approximately 20 minutes.

Stir in corn kernals and mushrooms. Cook, stirring, for 5 - 10 minutes or until corn is cooked and the mushrooms are tender and liquid absorbed.

Remove from heat and stir in the parsley and parmesan. Season with freshly ground black pepper.

(click here for a printable version of this recipe)