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 (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.
- 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).
- 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.
- 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.
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
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
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Sammie says
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.
Renée says
Thank you so much. I appreciate the comment, and the visit!
Michelle | A Latte Food says
Yum! This looks so comforting and perfect for the cooler weather!
Renée says
I appreciate that, Michelle.
Megan @ MegUnprocessed says
Looks great!
Renée says
Thanks.
cathy | Lemon Tree Dwelling says
Risotto is my FAVORITE and you loaded it with such great flavors! I love this recipe!
Renée says
Thank you, Cathy.
Lane & Holly @ With Two Spoons says
Wow this is one gorgeous dinner! Love it!
Renée says
Thank you very much!
Patricia @ Grab a Plate says
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!
Renée says
I think you do too, Patricia. I know you'll love it!
Erin @ The Speckled Palate says
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!
Renée says
It's a goodie, Erin. Sweet corn and shrimp risotto is a nice mix of flavors.
Cathy @ Noble Pig says
I can only imagine how amazing this tastes.
Renée says
Thanks, Cathy!
Meg @ With Salt and Wit says
Wow! I don't know that you could have made this look any better!
Renée says
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.
Amy Stafford says
This is the perfect weeknight decadent dinner recipe.
Renée says
I agree, Amy. Thanks.
Lauren Gaskill says
I love the addition of shrimp here! So good!
Renée says
Thanks, Lauren!