Monday, March 16, 2020

# cooking # Corn Risotto

Crockpot Monday: Corn Risotto

Corn Risotto:

1.25 cups Arborio rice
1 Tablespoon olive oil
1 Tablespoon butter
1 teaspoon onion flakes
4 chopped cloves of garlic
4 cups chicken or vegetable broth
1 package of frozen corn (16 oz)
1 teaspoon salt
1/4 to 1/2 tsp cayenne pepper, depending on taste

to add later:
1/4 cup heavy cream
1/2 cup shredded parmesan cheese


Put the tablespoon of olive oil into the bottom of the crockpot, and swirl the rice and the onion flakes in it.

Chop the garlic and add, along with the salt and cayenne pepper. Add the frozen corn and the broth. Stir well. Drop in a pat of butter.

Cover and cook on high for about 2 hours, checking every 45 minutes or so. This is done when the liquid has absorbed and the rice is tender. Unplug, and add the cream and parmesan cheese. Cover for 5 minutes, or until cheese melts completely.

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