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Vegan Slow Cooker Fresh Corn Risotto

Kathy Hester
  • 2018 minutes
  • Serves 3

INGREDIENTS

2 cups

water

1/2 cup

Arborio rice

1

medium ear of corn (about 1/2 cup kernels), kernels removed and cob cut into 4 pieces

3

2-inch sprigs thyme

2 tbsp

chopped fresh basil

salt and pepper,

extra chopped basil, for garnish