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    Home » Fish and Seafood Recipes

    Published: Sep 12, 2016 · Modified: Apr 14, 2022 by Renée · This post may contain affiliate links · 22 Comments

    Sweet Corn Risotto with Shrimp

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    Creamy New England Sweet Corn Risotto with Shrimp is a great way to use up the last of summer's bounty of sweet corn. It's a creamy and delicious seafood main course that can be on the dinner table in approximately 30 minutes.

    Sweet Corn Risotto with Shrimp
    New England Sweet Corn Risotto

    This year my husband and I didn't plant a vegetable garden because we wanted to frequent the local farmer's markets on a regular basis during the summer. The sweet corn I used for this recipe is what we purchased the last time we went to the farmers market in early September when the sweet corn is at its very best.

    However, if you don't have fresh sweet corn on hand don't let that stop you from making this recipe. Canned sweet corn (that has been drained), or frozen sweet corn (that has been thawed), will work also. That way this recipe for Creamy New England Sweet Corn Risotto with Shrimp can be enjoyed throughout the entire year, and not only at the end of summer.

    Sweet Corn Risotto with Shrimp

    If you've been intimidated in the past about making risotto, I hope I can calm your fears with this recipe. The key to making a creamy risotto is in using arborio rice (Italian short-grain rice, that has a high starch content) and in having at least 1 quart of warmed broth or stock that you'll be adding to the rice at approximately 1 cup at a time.

    Stirring the risotto frequently is very important while adding the warmed liquid to the rice. But fear not, as you are by no means chained to the stovetop during this process. As long as you keep an eye on the rice, stir it occasionally, and don't stray too far away, you'll be successful in making this creamy shrimp risotto.

    The step-by-step instructions

    • Bring one quart of chicken broth or stock to a simmer over medium heat in a medium stockpot.
    • In a large skillet sautee 1½ cups of arborio rice in 1 tablespoon olive oil, and 2 tablespoons butter for 1-2 minutes.
    • Add minced shallots and continue cooking for an additional 2-3 minutes on medium/low heat.
    How to make sweet corn risotto.
    • Add chicken stock, one cup at a time to the rice, stirring frequently until the liquid is absorbed by the rice. 
    Making sweet corn risotto.
    • Meanwhile, prepare 4 cups of sweet corn by removing the corn from the cobs (or by draining canned corn, or thawing frozen corn).
    • Thaw and drain 8 ounces of cooked salad shrimp, or 8 ounces of larger, chopped, cooked shrimp.
    • Stir ½ teaspoon of seafood seasoning, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper into the risotto. 
    • Continue adding and stirring the heated stock into the rice until all the liquid is incorporated into the rice and the rice is creamy.
    • Stir the sweet corn kernels into the rice along with the shrimp. 
    How to make sweet corn risotto.
    Sweet corn and shrimp risotto.
    • Reduce the heat to low and stir in ¼ cup half-and-half, 1 teaspoon fresh lemon zest, and 3 tablespoons chopped fresh parsley.
    • Stir to combine. 
    • Remove from heat, adjust the seasoning (if desired) and serve.
    Finishing touches to sweet corn risotto with shrimp.
    New England Sweet Corn Risotto

    Here is the printable recipe for Creamy New England Sweet Corn Risotto with Shrimp to add to your recipe collection:

    Sweet Corn Risotto with Shrimp

    Sweet Corn Risotto with Shrimp

    Renee Goerger
    Sweet Corn Risotto with Shrimp is a creamy and delicious main course that can be on the dinner table in approximately 30 minutes.
    3.50 from 4 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Course Risotto, main course seafood
    Cuisine American
    Servings 6 servings
    Calories 437 kcal

    Ingredients
      

    • 4 cups chicken stock or broth heated to warm
    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 1½ cups arborio rice
    • 2 medium shallots minced
    • 4 cups sweet corn kernels drained if canned, thawed if frozen
    • 8 ounces pre-cooked shrimp
    • ½ teaspoon seafood seasoning I use Old Bay
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ¼ cup half-and-half
    • 1 teaspoon fresh lemon zest
    • 2 tablespoon fresh chopped parsley

    Instructions
     

    • Bring the chicken stock to a simmer in a small saucepan.
    • Melt the butter and oil in a large skillet.
    • Add the rice to the skillet and sautee over medium heat for 1-2 minutes.
    • Add the minced shallots to the skillet rice and sautee and additional 2-3 minutes.
    • Stir 1 cup of the chicken stock into the rice and shallots and stir occasionally until the liquid is absorbed.
    • Continue to stir and add the chicken stock (1 cup at a time) until the liquid is absorbed and the rice becomes creamy. *Note - the addition of the chicken stock to the rice should take approximately 20-22 minutes
    • Once the all the stock is added to the rice, stir in the corn and shrimp.
    • Reduce the heat to low and stir in the half-and-half, lemon zest, and parsley. Heat through (about 2 minutes) and serve immediately.

    Nutrition

    Serving: 1servingCalories: 437kcalCarbohydrates: 69gProtein: 17gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgSodium: 870mgPotassium: 525mgFiber: 4gSugar: 8gVitamin A: 613IUVitamin C: 9mgCalcium: 49mgIron: 3mg
    Tried this recipe?Let us know how it was!
    Creamy Risotto with Sweet Corn and Shrimp

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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    Reader Interactions

    Comments

    1. Sammie says

      September 28, 2016 at 10:21 am

      I adore risotto and yet had never thought of making it with shrimp (prawns here in the U.K.). Such a fantastic dish, my family love risotto so this will absolutely be on the menu in the next week or so. Had problems pinning, so will try again later. Great blog x.

      Reply
      • Renée says

        September 28, 2016 at 10:38 am

        Thank you so much. I appreciate the comment, and the visit!

        Reply
    2. Michelle | A Latte Food says

      September 14, 2016 at 8:47 pm

      Yum! This looks so comforting and perfect for the cooler weather!

      Reply
      • Renée says

        September 15, 2016 at 7:24 am

        I appreciate that, Michelle.

        Reply
    3. Megan @ MegUnprocessed says

      September 14, 2016 at 6:36 pm

      Looks great!

      Reply
      • Renée says

        September 15, 2016 at 7:24 am

        Thanks.

        Reply
    4. cathy | Lemon Tree Dwelling says

      September 14, 2016 at 3:27 pm

      Risotto is my FAVORITE and you loaded it with such great flavors! I love this recipe!

      Reply
      • Renée says

        September 15, 2016 at 7:24 am

        Thank you, Cathy.

        Reply
    5. Lane & Holly @ With Two Spoons says

      September 14, 2016 at 8:08 am

      Wow this is one gorgeous dinner! Love it!

      Reply
      • Renée says

        September 14, 2016 at 8:29 am

        Thank you very much!

        Reply
    6. Patricia @ Grab a Plate says

      September 13, 2016 at 9:47 pm

      If this was the only thing I could eat for a week, I'd be happy with that! Love this combo so much (oh, that fresh corn)! I need to add this to my "to make" list!

      Reply
      • Renée says

        September 14, 2016 at 8:03 am

        I think you do too, Patricia. I know you'll love it!

        Reply
    7. Erin @ The Speckled Palate says

      September 13, 2016 at 9:03 pm

      Oh, this risotto just sounds DIVINE. We love sweet corn and shrimp, so this combination in risotto form will be a winner at our home!

      Reply
      • Renée says

        September 14, 2016 at 8:02 am

        It's a goodie, Erin. Sweet corn and shrimp risotto is a nice mix of flavors.

        Reply
    8. Cathy @ Noble Pig says

      September 13, 2016 at 8:14 pm

      I can only imagine how amazing this tastes.

      Reply
      • Renée says

        September 14, 2016 at 8:01 am

        Thanks, Cathy!

        Reply
    9. Meg @ With Salt and Wit says

      September 13, 2016 at 7:35 pm

      Wow! I don't know that you could have made this look any better!

      Reply
      • Renée says

        September 14, 2016 at 8:01 am

        It helps that I took the photos shortly after I made it so it was still nice and creamy. I've taken risotto photos the day after, and they're just not the same.

        Reply
    10. Amy Stafford says

      September 13, 2016 at 6:32 pm

      This is the perfect weeknight decadent dinner recipe.

      Reply
      • Renée says

        September 14, 2016 at 8:00 am

        I agree, Amy. Thanks.

        Reply
    11. Lauren Gaskill says

      September 13, 2016 at 11:51 am

      I love the addition of shrimp here! So good!

      Reply
      • Renée says

        September 13, 2016 at 5:15 pm

        Thanks, Lauren!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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