Grilled Corn and Pepper Risotto with Toasted Walnuts

Creamy risotto is not as intimidating as some may think. This delicious recipe for risotto brings out the flavors of summer. Get a head start on this meal by cooking your corn and red pepper on the grill with whatever else you're grilling during the week. That way, you've already got half the work done for you!

Grilled Corn and Pepper Risotto with Toasted Walnuts
((Printable Recipe))

Ingredients:
3 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
4 large shallots, sliced thin
3 cloves garlic, minced
6 ears grilled corn, cut off the cob
1 large grilled red pepper, skin and seeds removed, diced
1 cups spinach, washed and shredded with a knife
1 cup toasted walnuts, roughly chopped
1 1/2 cups arborio rice
1 cup dry white wine
5 1/2 cups vegetable stock
1 cup freshly grated Parmesan cheese
salt and pepper to taste

Directions:
1. In a a medium sized stock pot, keep the vegetable stock warm.

2. In a large stock pot, melt 2 tablespoons butter and 2 tablespoons olive oil. Cook the shallots for about 3-4 minutes on medium heat, until soft.  Add the garlic and cook for an additional 30 seconds. Add the rice and cook in the shallots and garlic for about 5 minutes.

3. Add the wine and stir constantly for about 2 to 3 minutes, until the wine is absorbed. Add 1 cup stock, stirring constantly, until the stock is absorbed. Continue adding the stock, 1 cup at a time, and stirring constantly waiting for the stock to absorb before adding more. When the rice is tender, the risotto is done.

4. Stir in the shredded spinach, parmesan cheese, and remaining 1 tablespoon of butter. Stir in the corn and red pepper and season with salt and pepper to taste. Top with chopped walnuts and additional Parmesan cheese.

Some other recipes you may enjoy:
Grilled Corn Pasta with Roasted Garlic, Tomatoes, and Spinach
Spring Vegetable Risotto 
Sun Dried Tomato Spinach Risotto 

Sugared Candy Corn Cookies

These have been a favorite of my children for a couple of years now.

This year I added some melted chocolate to one of the layers and they were a big hit! 

Sugared Candy Corn Cookies
((Printable Recipe))

Ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt

food coloring
1 ounce melted chocolate
1/2 cup sugar for rolling after the cookies are baked

Directions:
1. Line a 9x5 inch loaf pan with plastic wrap. (I find it sticks to the sides better if I wet the inside of the loaf pan slightly.)

2. Mix the flour, salt and baking soda together and set aside.

3. Combine the butter and sugar together and beat at medium speed until creamy.  Add the egg and vanilla. Continue beating until well mixed. Reduce the speed to low and add in the dry ingredients.  Beat until well mixed.

4. Divide the dough into thirds. Leave 1/3 of the dough uncolored and press it into the bottom of the loaf pan. Color 1/3 yellow or make this dough chocolate by adding the melted 1 ounce of chocolate to color the dough. (I also added a tiny bit of dark cocoa powder to boost the color even more.)  Press this into the pan as the middle layer.  Color the last 1/3 orange and add this as the final layer. Cover with plastic wrap and chill at least 2 hours or overnight.

5. Preheat your oven to 375 degrees F. Invert the loaf pan and peel off the plastic wrap. Place the layered dough on a cutting board and cut 1/4 inch slices.  Cut each slice into about 6 wedges, trimming as needed. Place about 1 inch apart on a parchment lined sheet pan and bake for 7-10 minutes.  Cool for 1 minute on a cooling rack and then dip each cookie in the reserved 1/2 cup sugar.

Featured on: Apartment Therapy: The Kitchen, TasteSpotting
Linked to: Crazy for Crust, Today's Creative Blog, This Chick Cooks, Sweet As Sugar Cookies,
Recipe Lion, Gooseberry Patch, Katherine Martinelli
(Adapted from Land O' Lakes)