4 Ways with...FROZEN CORN

Dive into the freezer and find your weeknight dinner hero!

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CORN & BACON RISOTTO

SERVES 4 PREP 15 MINS COOK 25 MINS

$3.90 PER SERVE

• 4 cups chicken stock

• 30g butter

• 1 chopped onion

• 1 crushed clove garlic

• 2/3 cup arborio rice

• 2 cups frozen corn kernels

• 1/4 cup grated parmesan, plus extra to serve

• 1 lemon, finely grated zest, juice

• 2 rashers rindless bacon, halved

• oregano, to serve

1 In a large saucepan, bring chicken stock to a simmer on medium heat. Reduce heat to low and keep warm.

2 Meanwhile, in a large frying pan melt butter on medium. Saute onion and garlic 2-3 mins. Stir in rice and cook 1 min until rice appears glossy. Add chicken stock, ½ cup at a time, stirring in between each addition until liquid is completely absorbed.

3 Stir in corn and cook 3-4 mins until kernels have warmed through. Stir parmesan, lemon zest and juice. Season.

4 In a medium frying pan, pan-fry bacon 2 mins each side until crispy, then tear into pieces.

5 Serve risotto topped with bacon, extra parmesan and oregano leaves.