INGREDIENTS

1 x 250g packet SunRice Arborio Rice Risotto Base in 90 Seconds
1 cup low salt chicken stock, hot
1 cup frozen corn kernels
2 heaped tablespoons ricotta cheese
30g grated parmesan
8 spears of asparagus, trimmed
2 rashes lean bacon thinly sliced into strips

METHOD

Microwave rice for 90 seconds as per packet instructions
Combine rice with the chicken stock and corn
Cook over a medium heat for 7 minutes
Stir in the ricotta and parmesan
Sauté the bacon until crisp and blanch the asparagus in boiling water for 1 minute
Divide risotto between 2 serving bowls and top each dish with 4 asparagus spears and sautéed bacon. Enjoy

Serves 2
Cooked in 10 minutes