Sweet Corn Risotto with Shrimp – Sweet corn adds a nice crunch to creamy risotto, it’s topped with sautéed shrimp and salty bacon for a scrumptious dinner.
I used Imagine vegetable broth for my Corn Risotto. I actually picked up this particular broth for another post I was asked to write. In a rush, I picked up the wrong item. I didn’t even realize it until I got home. All was good though because I use this product anyway and can always cook something with it. I had been craving risotto so it all worked out just fine.
Big Daddy didn’t complain either because he actually had a meal that went together. Sometimes, because of blog deadlines, I’ll serve, I don’t know, something like Huevos Rancheros with Pot Stickers and a side of Bacon Cheddar Turnovers! I mean, that goes together, right? And, where are the greens?!
Sweet Corn Risotto with Shrimp
Anywho… Risotto is a hands-on process. You’ll need to stir almost constantly to keep it from sticking to the bottom. Stirring also ensures the risotto will release the starches and become creamy. Be sure to read this recipe on risotto for more detailed information on how to cook risotto.
This would also be great with scallops if you prefer them instead of shrimp.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Shrimp is cooked when it makes a ‘C’. If it makes an ‘O’, it is overcooked. See how that works?
If you love shrimp as I do, you’ll enjoy this Grilled Shrimp Rémoulade recipe.
Corn Risotto with Shrimp
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Save To Your Recipe BoxIngredients
- 1 teaspoon garlic minced
- 1/4 cup onion minced
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 3 and 1/2 to 4 cups chicken or vegetable stock
- 1 cup Arborio rice uncooked
- 1 cup sweet corn fresh or frozen
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 and 1/2 slice bacon cooked
- 1 pound shrimp peeled with tail on
- 1 tablespoon green onion green parts only, slice thin
Instructions
- In a 1 and 1/2 quart saucepan, heat the stock to a low simmer.
- Heat a larger saucepan over medium heat. When the pan is hot add the oil. When the oil is hot add the onion and saute until soft and translucent, about 5 minutes.
- Add the garlic and cook 1 minute.
- Add the rice and stir for a minute or two until it becomes lightly toasted.
- Pour wine in. Stir and scrap bottom and sides of pan removing any small bits of flavor. Cook until almost all the wine is absorbed.
- Add salt and pepper to rice.
- Add stock 1/2 cup at a time, stirring constantly. Add another 1/2 cup when almost all is absorbed. Continue this method until all the stock is used. This process will take about 25 minutes.
- The risotto should be creamy and tender. Test to ensure it's cooked through. Adjust seasoning if necessary.
- Add corn when risotto is cooked, allow corn to heat 4 to 5 minutes or until heated through.
- During this process, cook bacon in a skillet on medium heat until crisp. Remove and drain.
- Drain all except 1 tablespoon grease from pan.
- Add shrimp and cook on medium high heat for 2 minutes, turn and cook another 1 to 2 minutes or until cooked through.
- To serve, add risotto to plate, top with shrimp and garnish with bacon and green onions.
- Serve immediately.
Notes
Nutrition
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Chris @ Shared Appetite says
Mmmm sweet corn risotto…. LOVE sweet corn, and putting it in risotto is pretty freaking spectacular in my book!
Paula says
Totally agree Chris! I’m a carb girl, I can make a meal off just the risotto… or just corn! 🙂 I really enjoyed your tips on photography, they’re so helpful. I actually bookmarked them to refer back to.
amanda @ fake ginger says
Corn risotto is my weakness! It looks amazing!
Paula says
Thanks Amanda, I had not had it before, but I ended up eating just the risotto.
Christine @ A Sprinkle of This and That says
Risotto has become my new love and I so want to try the combo of corn and shrimp in the risotto! Pinning it!
Donna Clayton says
I am cooking this recipe now… When did you add the corn? I don’t see it in the recipe
Paula says
After risotto is done and leave it 4 or 5 minutes until corn is heated through. sorry, I’ll update that
Donna Clayton says
I am cooking this now… When did you add the corn?
taylor @ greens & chocolate says
I love the hands on process of making risotto! It’s almost therapeutic for me. This sweet corn risotto looks incredible and I LOVE that you added shrimp!
Michelle @ A Dish of Daily Life says
I absolutely love risotto and this looks fabulous! I need to make it more often! Pinning!
Paula says
I do too, Michelle. It really isn’t hard, but I forget that.
Meg @ The Housewife in Training Files says
Is it odd that I find risotto therapeutic?! And with corn and shrimp? Definitely a winner in my book!
Paula says
I like to make it too, cooking relaxes me
Julie | This Gal Cooks says
Heck yeah, I’d be all over this. And OMG, scallops. I’ll take mine with scallops and shrimp!
Paula says
I love shrimp and scallops. Thanks Julie!
Marye says
Corn and shrimp is such a great combination… this risotto looks delish!
Paula says
Thanks Marye !
Taylor @ Food Faith Fitness says
I only had risotto for my first time a few weeks back, and fell in LOVE! I have yet to try to make it…but I am loving your corn and shrimp version, that I may just need to start here! Pinned!
Paula says
I just love the creaminess of it, I usually don’t eat anything else when I have it