The simple pleasures of home shine brighter
when the spirit of God intertwines our hearts
with His gentle Joy.

Sunday, September 2, 2012

Fresh Corn Risotto!

I love to read!
Many early mornings On Crooked Creek are spent reading!

Recently, I checked out a cookbook titled,
Not Your Mother's Slow Cooker Recipes for Two
by Award~winning Author Beth Hensperger.

Fresh Corn Risotto:

1 Tablespoon Olive Oil
1 large Shallot, finely chopped
1 cup Long Grain Rice
3 cups Chicken Broth (or light Vegetable Broth)
2 ears Yellow or White Corn, shucked and kernels cut~off
2 Tablespoons Butter
Salt and Freshly Ground Black Pepper to taste
1/4 cup grated Parmigiano~Reggiano or Aged Asiago Cheese
1 Plum tomato (optional), seeded and chopped
1 Tablespoon minced fresh Basil

Saute shallot and rice in the olive oil over medium heat.
Cook, stirring occasionally, for a few minutes,
until rice turns chalky and is coated in the olive oil!
Scrape into the slow cooker.
Add broth.

Cover and cook on high for 1 1/2 hours!

Stir in corn and recover quickly.
Cook for another 30 minutes to 1 hour!

Add the butter and season with salt and pepper.
Stir in cheese, tomato, and basil.
Serve immediately.

Serves: 2
Setting and Cook Time: HIGH  for  2 to 2 1/2 hours;
                                         Corn added after 1 1/2 hours!

Fresh Corn Risotto combined with "Mr. Ed's" marinated,
grill chicken is an amazing dinner menu!

I substituted
* 12 oz. bag of Frozen Corn for the Fresh Ear Corn.
* Dried Parsley for the minced fresh Basil

This amazingly, creamy Fresh Corn Risotto
made ample helpings for "Mr.Ed"  and I for dinner
and we will have another ample helping for another meal, as well.
(Hint: Serves: 4)

On Crooked Creek . . .
Morning reading results in fine evening dining!

Until next time. . .

On Crooked Creek will be joining our sweet hostess, Yvonne  @ Stone Gable for On The Menu Monday! Be sure to visit for  inspiration for your own family's menus!
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