Last night I made some corn risotto from A Year of Crockpotting. I didn't really make it to have with our dinner, more for Kevin's lunches this week since he loved the sweet pea risotto I made a few weeks ago. We did taste it with our dinners last night, though. It was really good. Kevin likes it more than I do, but he likes creamed corn and it does kind of have a creamed corn flavor... with a little spice from the cayenne. Its not something I'd make often, like the sweet pea risotto would be, but its something to keep on file still, I think.
Crockpot Corn Risotto
1 1/4 cup arborio rice
1 T olive oil
1 T butter
1 tsp onion flakes
4 chopped cloves of garlic
4 cups chicken or vegetable broth
package of frozen corn (16 oz)
1 tsp salt
1/4 to 1/2 tsp cayenne pepper, depending on taste
to add later:
1/4 cup heavy cream (I used fat free half and half)
1/2 cup shredded parmesan cheese
I used my 4 quart crockpot - this really was the perfect size.
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.