Corn Risotto

Corn Risotto
Creamy and delicious! Making risotto is usually quite a chore, but it's quite easy in the slow cooker. You plug it in and turn it on.

1 tablespoon olive oil
1 1/4 cups Arborio rice
1 teaspoon onion flakes
4 garlic cloves -- chopped
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper -- to 1/2 teaspoon, or to taste
16 ounces frozen corn -- (1 package)
4 cups broth
1 tablespoon butter
1/4 cup heavy cream
1/2 cup shredded Parmesan cheese

Use a 4-quart slow cooker.

Put the olive oil into the stoneware, and swirl the rice and the onion flakes around in it. Add the chopped garlic, salt, and cayenne. Stir in the frozen corn and broth. Drop in the butter. Cover and cook on high for about 2 hours, checking every 45 minutes or so.

Your risotto is done when the liquid has been absorbed and the rice is tender. Unplug the cooker, and add the cream and Parmesan. Cover for 5 minutes, or until the cheese melts completely. Serve immediately.
Serves 4