Summer Corn and Shrimp Risotto
Summer Corn and Shrimp Risotto is one of our favorite summer suppers. I start this dish by cooking fresh-from-the-farm corn in butter. Then, I make a creamy risotto and stir in the sweet corn. Finally, I cook shrimp and garlic in olive oil and serve them on top of the risotto. We like this dish for several reasons. First of all, I like that I can make this whole meal in just thirty minutes. Then, I just make a salad and dinner is done. Secondly, I like that this meal can be made ahead of time. I like to make it early in the day and reheat it in the microwave. And, lastly, we all love the garlicky shrimp, creamy risotto, and sweet corn.
The Equipment I Used
- A Saucepan- Use a four- quart saucepan with a lid to simmer the chicken stock.
- A Cast Iron Skillet- I use this to cook the shrimp.
- A Dutch Oven- I use an enameled cast iron Dutch oven to cook my risotto.
The Ingredients Needed for Summer Corn and Shrimp Risotto
- Corn- I used fresh corn on the cob, but you could use frozen corn. Just defrost it first.
- Rice- You’ll need to use Arborio rice. I like the Rice Select brand.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- White Wine- You can use any dry white wine. Or you can leave it out. Although, it does add lots of great flavor.
- Shrimp- I greatly prefer Gulf Shrimp.
How I Made my Shrimp Risotto with Corn
- First, I cooked the corn. Take care not to burn it.
- Then, I cooked the risotto. Add more chicken stock when the rice begins to stick to the pot.
- Finally, I cooked the shrimp. Be careful not to overcook the shrimp.
If you like shrimp, you need to try this creamy and delicious Summer Corn and Shrimp Risotto.
Summer Corn and Shrimp Risotto
A quick and easy dinner of risotto dotted with fresh corn and topped with buttery shrimp.
Ingredients
- 3 tbsp. unsalted butter, divided
- 1 cup fresh cooked corn kernels
- 4 cups chicken stock
- 1 cup minced onion
- 1 cup Arborio rice
- ½ cup white wine
- ½ cup Parmesan cheese
- 2 tbsp. extra virgin olive oil
- ½ pound large, peeled shrimp
- ¼ tsp. each kosher salt and black pepper
- 1 tbsp. minced garlic
Instructions
- Next, make the risotto: In a four- quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt two tablespoons of the butter. Add the onion to the pot and cook until golden brown. Add the rice and stir until it is well coated with the butter and onions. Add the wine and stir until the rice absorbs the liquid. Add the chicken stock in one quarter cup increments, stirring the rice with a wooden spoon. Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock until the rice is slightly tender. You may not need all the stock. Stir the corn in, along with the Parmesan cheese.
- While the risotto cooks, heat a cast iron skillet to medium heat. Dry the shrimp well and sprinkle with kosher salt and pepper. Add the olive oil and garlic and cook the shrimp on both sides until they turn pink.
- Serve the shrimp on top of the risotto.
Nutrition
Calories: 350kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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