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
Tried this recipe?Let us know how it was!