Canadian Bacon, Corn and Red Onion Risotto

A while back, we were reading one of our favorite blogs, Burp! Where Food Happens, which happened to be posting a risotto recipe they created. It was interesting because I had been thinking about making a risotto for a few days before reading that. That blog post motivated me to use up the rest of our arborio rice.

We had a few leftovers in our fridge that we decided to use (sort of a kitchen sink risotto, if you will).

Out came the Canadian bacon, sliced for easier consumption. Out came the 5-year aged cheddar cheese, grated for easier melting. Down came the unopened white wine, a gift we got when we bought our house.

Together those and a few other ingredients helped create a creamy and savory risotto.

Canadian Bacon and Corn Risotto

(4 servings)

arborio rice

2 Tablespoons butter

1 red onion, chopped

32 ounces vegetable broth

1/2 cup white wine

4 slices Canadian bacon, chopped

1/2 cup aged cheddar cheese, shredded

1 cup corn

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

chives

1. Toast rice in pan in butter over medium-high heat.

2. Stir in 1/2 cup of broth at a time, continually stirring rice around. About midway through adding the broth, add the wine. Make sure each 1/2 cup of liquid is absorbed before adding the next 1/2 cup.

3. Add Canadian bacon, cheese, corn, red onion, chili powder, cumin, salt and pepper.

4. Serve. Garnish with chives.