Corn Risotto (Crockpot)

I thought this corn risotto didn't have enough flavor and wasn't creamy enough (I even added extra cayenne). Mike, on the other hand, thought it was too spicy (too much cayenne). We did agree that it was still a pretty decent side dish if paired with the right meal.

• 1 1/4 cup brown rice (use arborio rice to make authentic risotto)
• 1 TBS EVOO
• 1 TBS butter
• 1 tsp onion flakes
• 1 tsp minced garlic
• 4 cups chicken broth
• 16 oz. package of frozen corn
• 1 tsp salt
• 1/2 tsp cayenne pepper, add more or less to taste
• 1/4 cup fat free half & half
• 1/2 cup shredded Parmesan cheese

Use a 4-6 quart crockpot, or cut the recipe in half (I did) and use a 2-quart crockpot.

Put EVOO in bottom of crockpot and swirl the rice and onion in it. Add garlic, salt, cayenne pepper, frozen corn, and broth. Stir well and drop in butter.  Cover and cook on high for about 2 hours, checking every 45 minutes or so. This dish is done with 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.


Recipe adapted from Crockpot 365