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Call Me PMc

Cooking. Creating. Sharing

Sweet Corn Risotto with Shrimp

Nov.posted by Paula 26 Comments

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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.

Sweet Corn Bacon Shrimp Risotto 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.

Sweet Corn Bacon Shrimp Risotto

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 Bacon Shrimp Risotto

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.

 

Sweet Corn Bacon Shrimp Risotto

Corn Risotto with Shrimp

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.
Author: Paula
5 from 2 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients

  • 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

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 404kcal | Carbohydrates: 33g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 250mg | Sodium: 921mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 4mg
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 Hungry for more?

Try my Basic Risotto

 Champagne Risotto

catfish champagne risotto

 Spaghetti Carbonara Shrimp

Seafood Pasta

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Paula
« Jalapeno Cheese Pork Tenderloin Sandwich
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Comments

  1. Chris @ Shared Appetite says

    11.06.14 at 11:23 am

    5 stars
    Mmmm sweet corn risotto…. LOVE sweet corn, and putting it in risotto is pretty freaking spectacular in my book!

    Reply
    • Paula says

      11.06.14 at 12:03 pm

      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.

      Reply
  2. amanda @ fake ginger says

    11.05.14 at 7:59 pm

    Corn risotto is my weakness! It looks amazing!

    Reply
    • Paula says

      11.05.14 at 8:02 pm

      Thanks Amanda, I had not had it before, but I ended up eating just the risotto.

      Reply
  3. Christine @ A Sprinkle of This and That says

    11.05.14 at 5:39 pm

    Risotto has become my new love and I so want to try the combo of corn and shrimp in the risotto! Pinning it!

    Reply
  4. Donna Clayton says

    11.05.14 at 5:05 pm

    I am cooking this recipe now… When did you add the corn? I don’t see it in the recipe

    Reply
    • Paula says

      11.05.14 at 5:11 pm

      After risotto is done and leave it 4 or 5 minutes until corn is heated through. sorry, I’ll update that

      Reply
  5. Donna Clayton says

    11.05.14 at 5:03 pm

    I am cooking this now… When did you add the corn?

    Reply
  6. taylor @ greens & chocolate says

    11.05.14 at 1:02 pm

    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!

    Reply
  7. Michelle @ A Dish of Daily Life says

    11.05.14 at 9:07 am

    I absolutely love risotto and this looks fabulous! I need to make it more often! Pinning!

    Reply
    • Paula says

      11.05.14 at 10:19 am

      I do too, Michelle. It really isn’t hard, but I forget that.

      Reply
  8. Meg @ The Housewife in Training Files says

    11.05.14 at 7:15 am

    Is it odd that I find risotto therapeutic?! And with corn and shrimp? Definitely a winner in my book!

    Reply
    • Paula says

      11.05.14 at 9:16 am

      I like to make it too, cooking relaxes me

      Reply
  9. Julie | This Gal Cooks says

    11.05.14 at 7:02 am

    Heck yeah, I’d be all over this. And OMG, scallops. I’ll take mine with scallops and shrimp!

    Reply
    • Paula says

      11.05.14 at 9:14 am

      I love shrimp and scallops. Thanks Julie!

      Reply
  10. Marye says

    11.05.14 at 6:35 am

    Corn and shrimp is such a great combination… this risotto looks delish!

    Reply
    • Paula says

      11.05.14 at 9:13 am

      Thanks Marye !

      Reply
  11. Taylor @ Food Faith Fitness says

    11.05.14 at 6:25 am

    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!

    Reply
    • Paula says

      11.05.14 at 8:55 am

      I just love the creaminess of it, I usually don’t eat anything else when I have it

      Reply

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