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.
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.
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!
* 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!