Sweet Corn Risotto with Shrimp

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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

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.

Also try my

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 44 votes
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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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27 Comments

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

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

  2. 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!

  3. 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!

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