Ingredients

Step by step

1. Put half the sweetcorn in a blender with 250ml of the stock. Process until smooth and set aside.
2. Heat 1 teaspoon of olive oil in a large saucepan or sauté pan. Add the chopped bacon and fry over a medium-high heat until crisp and well-browned. Use a slotted spoon to set aside on a plate.
3. Add the onion to the fat remaining in the pan and cook over a low heat for 5 minutes until softened. Add the garlic and thyme and cook, stirring, for a further minute. Stir in the rice, coating the grains, and toast for a further minute.
   Kitchen tip

   For extra depth of flavour, add 150ml dry white wine at the end of step 3. Allow the wine to bubble and reduce before adding the stock.
4. Add the remaining hot stock, a ladleful at a time, stirring frequently. Let the stock be completely absorbed by the rice before adding another ladleful. Once you have used up that stock, continue in the same way but with the sweetcorn stock. Stir in the whole sweetcorn kernels with the last ladleful. After 25-30 minutes, the rice should be tender, and the risotto should be a lovely creamy consistency. Stir through roughly half the chopped bacon and half the cheese.
5. Season with black pepper and serve in bowls with the remaining bacon and cheese scattered over.