Thursday, August 29, 2013

Recipe! Corn Risotto

Farm fresh corn is plentiful here in the summer.  We have a farm just up the street that grows the best sweet corn I've ever had.  I freeze it and put it into different recipes but mostly enjoy it straight from the cob.  Tonight I made one of our favorite recipes, Corn Risotto.

Our local paper featured a recipe for corn risotto a couple of years ago when we were enjoying our first summer back in Traverse City.  I modified it slightly to take down the oil content and make it vegan (only needing to cut out the parmesan cheese and replace chicken stock with vegetable broth).  The original recipe calls for sauteing green onions first before adding the rice but I have a few in my house who scoff at onions.  I tell them of their greatness but they don't believe me yet.  They will soon!  So tonight, in order to please everyone, I omitted the green onion (gasp!) but toasted the rice first in olive oil in hopes of adding more flavor.  It worked!  The result was deliciousness without complaining!  I can't complain about that.

I hope you enjoy this as much as we do.

Corn Risotto


1 Tbs olive oil
1 1/2 cups arborio rice
6 cups vegetable broth
3 large ears of corn, kernels removed


In a large saucepan warm the vegetable broth.  In a large non-stick skillet on medium heat add the oil.  Once warmed, add the rice stirring to coat.  Toast the rice until fragrant and slightly toasted, approximately 7 minutes.  Add the warmed broth half a cup at a time, stirring the rice with each addition.  Stir until most of the broth as been incorporated into the rice.  Keep adding the broth in half cup increments, continuing to stir with each addition.  This will take approximately 30 minutes.  It can be tedious but the end result will be worth it!  Once all of the broth has been added add the corn.  Stir to warm and incorporate.  Serve!

Since the original recipe suggested to serve with parmesan I decided that a great substitute was Dreena Burton's Brazil Nut Parmesan.  This recipe comes from her most recent cookbook Let Them Eat Vegan!  Now, most of my relatives and close friends already have a copy of the book so no excuses (!!!) for not trying this one!  It's a very simple recipe and really dresses up pasta, salads, soups, risotto, nearly everywhere you can put parmesan.  Simply delicious.

Wednesday, August 28, 2013

New Happenings and a New Look... (eventually)

A lot has been going on around here...

With 3 active boys and a semi-part-time job I have been a busy mama.  We've had a fabulous summer full of sun, beaches, trips, visitors, family, exploring, and lots of cooking to keep us all going.  We are all gearing up for back to school next week and enjoying the last bits of summer vacation...trying to pack in everything we meant to do but haven't yet gotten around to.  I'm hoping the weather holds up this weekend because I have a lot planned:  think baseball games, Lake Michigan sunsets, beach afternoons, park play dates, etc.

On a cooking note I was graciously offered to recipe test for Dreena Burton's fifth cookbook!  I couldn't have been more excited!!  We are currently cooking along and I couldn't be happier with what I'm seeing.  The recipes stay true to her desire to offer healthy, creative, vegan options that are pleasing to both adults and children.  They are whole-foods and plant based and full of flavor but also easy to prepare and have so far been made with ingredients I've had already in my kitchen.  Watch for future posts where I give you a sneak peek into some of the recipes for her upcoming book (due out in 2014-2015).

I love looking at my old pictures of my young boys but am realizing that they're very outdated and it's time for a change.  Change is in the air...

That's all for tonight.