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Easy Bacon, Corn and Leek Risotto

Ingredients

• leek – 1
• diced bacon – 1 packet
• garlic and herb seasoning – 1 satchet
• pear – ½
• roasted almonds – 1 packet
• parmesan cheese – 1 packet
• sweetcorn – 1 tin
• arborio rice – 1 packet
• spinach and rocket mix – 1 bag
• parsley – 1 bag
• garlic paste – 1 packet
• olive oil
• butter

Method

1. Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Slice leek. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook diced bacon, leek and corn, break bacon up with a spoon until starting to brown, 4-6 minutes. • Add garlic paste and arborio rice and cook, stirring, until fragrant,1-2 minutes. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), garlic & herb seasoning and chicken-style stock powder, then bring to the boil.
2. Transfer risotto to large baking dish. • Cover tightly with foil. Bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. • When risotto is done, stir through grated Parmesan cheese and butter. If needed, add a splash of water to loosen. Season to taste. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
3. While risotto is baking, roughly chop roasted almonds and set aside. • Thinly slice pear (see ingredients). • When risotto is almost ready, combine spinach and rocket mix, pear and balsamic vinaigrette in a large bowl. Toss to coat. Season to taste.
4. Divide bacon, corn and leek risotto between bowls. Sprinkle with torn parsley and chopped almonds. • Serve with pear salad.