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.
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.
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 (an Italian short grain rice, which 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 New England Sweet Corn Risotto with Shrimp.
The following step-by-step photos will guide you through the process:
Bring one quart of chicken broth or stock to a simmer over medium heat in a medium stock pot. 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.
Add chicken stock, one cup at a time to the rice, stirring frequently until the liquid is absorbed by the rice.
Meanwhile, prepare 4 cups of sweet corn by removing the corn from the cobs (or by draining canned corn, or thawing frozen corn), and also by thawing and draining 8 ounces cooked salad shrimp, or 8 ounces of larger, chopped, cooked shrimp. Stir ½ teaspoon of seafood seasoning, 1 teaspoon kosher salt, and ¼ teaspoon 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.
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.
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making of this, and other risotto recipes. By clicking on the photos, you’ll be taken directly to Amazon.com website if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product.
Here is the printable recipe for Creamy New England Sweet Corn Risotto with Shrimp to add to your recipe collection:
Creamy New England Sweet Corn Risotto with Shrimp
- 4 cups chicken stock or broth heated
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1½ cups arborio rice
- 2 shallots minced
- 4 cups sweet corn kernels drained if canned, thawed if frozen
- 8 ounces 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
- 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.
- Serve warm.
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Creamy New England Sweet Corn Risotto with Shrimp is a delicious main course that would pair wonderfully well with a nice glass of wine. Red or white, your choice. I painted the wine glasses pictured below to coordinate with the paper plates shown. The glasses and plates were all added to a picnic basket for a very special occasion.
All of my hand painted glassware items are completely dishwasher safe as well as being non-toxic. Each glass comes in its own gift box making them perfect for gifting. Custom orders (like the items shown above) are always welcome. I will happily paint and design from any photo, idea, or description you send my way. For additional information, please email me: email@example.com or visit my shop on Etsy and Wazala.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!