My fridge is still stocked with sweet, fresh corn, and I bet yours is too. This vegan slow cooker fresh corn risotto uses my favorite corn cob trick that you can read about below. If you are reading this in the winter, don’t fret, you can make this with frozen corn kernels and use bouillon.
This crockpot recipe is from my book, Vegan Slow Cooking for Two and Fair Winds is letting me share it with you today.
My secret ninja trick involves fresh corn. You may not think that the cob has much flavor in it once you remove the kernels, but you would be wrong. It adds tons of corn flavor and can be used in place of bouillon in soups, stews, and risottos.
The corn cobs work great in soups too, just remove the cobb when you’re ready to serve and enjoy the extra flavor.
- 2 cups (473 g) water
- ½ cup (93 g) Arborio rice
- 1 medium ear of corn (about ½ cup kernels), kernels removed and cob cut into 4 pieces
- 3 2-inch sprigs thyme
- 2 tablespoons chopped fresh basil
- salt and pepper, to taste
- extra chopped basil, for garnish
- Add the water, rice, and corn kernels to your 1½ or 2 quart slow cooker. Press in the 4 cob pieces and fresh thyme. These last two ingredients are what make the broth really special.
- Cook on high for about 1 hour, but it could take up to 1½ hour depending on your slow cooker. Check at 40 to 45 minutes in case your slow cooker cooks quicker. If risotto is getting too dry, just add a bit of extra water.
- Remove the corn cob pieces and thyme stems. Stir in the basil and serve. Top with additional basil if you want to make it look extra special.