Sweet Corn Risotto with Shrimp

Sweet Corn Risotto with Shrimp is a great way to celebrate summer's bounty of sweet corn. This easy yet impressive seafood risotto is a creamy and delicious, restaurant-quality main course that will be on the table in about 30 minutes.

For additional recipes featuring shrimp, I invite you to visit the following: Easy Shrimp Cocktail Appetizer Bites, Shrimp Rangoon Garlic Toasts, Pumpkin Corn Chowder with Shrimp, Cucumber Shrimp Salad with Potatoes and Dill, and Orzo and Shrimp Stuffed Avocados.

The ingredients needed for making creamy sweet corn and shrimp risotto:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

What I wrote about this recipe in 2016:

This year, my husband and I didn't plant a vegetable garden because we wanted to visit the local farmers' markets regularly during the summer.

The sweet corn I used for this recipe is what we purchased in early September, when it is at its most flavorful.

What if fresh corn isn't in season?

Not to worry. Even if you don't have fresh sweet corn on hand, don't let that stop you from making this recipe.

Canned sweet corn (drained) or frozen sweet corn (thawed) will also work.

By using either of those two options, this yummy sweet corn risotto can be enjoyed year-round, not just at the end of summer.

Recipe Quick Take:

• DIFFICULTY LEVEL - Easy
• PREP TIME - 5 Minutes (if not roasting corn)
• PREP TIME - 30 Minutes (if roasting corn)
• COOKING TIME - 20-25 Minutes
• MAKE AHEAD - No
• FLAVOR PROFILE - Sweet and creamy with a mild shrimp flavor and a light lemon brightness.

Fear no more!

If you've been intimidated in the past about making risotto, I plan to calm your fears with this easy recipe.

This is the key to making creamy risotto:

The key to making a creamy risotto is to use arborio rice, which is an Italian short-grained white rice with a high starch content. Another very important step is to have at least 4-6 cups of hot broth (or stock) ready so it can be stirred into the sautéed arborio rice, one cup at a time, while the rice is cooking and becoming creamy.

Stirring the risotto frequently after adding each addition of hot liquid is imperative when building a creamy risotto. 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 frequently after each addition of the hot liquid, and don't stray too far from the stovetop and become distracted, you'll be successful in making this creamy corn and seafood risotto.

Recipe adaptations and variations:

As you can see from the step-by-step photos below, I used fresh sweet corn and roasted it in the oven before removing the kernels from the cob. However, feel free to use canned corn (drained), or frozen corn (thawed) in this recipe, if needed.

I also used cooked, shelled and cleaned, tail-off salad shrimp for this recipe because that's what I had on hand in my freezer.

That said, feel free to use larger shrimp, if desired, and it's your choice if you want to use a raw shrimp or pre-cooked.

Heavy cream can be used as a replacement for half-and-half.

Instructions for using raw shrimp:

Since raw shrimp will need additional cooking time within the risotto, I recommend adding them along with the final addition of the hot stock.

I also recommend using peeled, deveined, tail-off raw shrimp for this risotto.

The size shrimp you choose to use is yours, but if you're using a large variety, you may want to chop them into bite-sized pieces before adding them into the risotto for quicker cooking.

Instructions for using pre-cooked shrimp:

Since pre-cooked shrimp only require heating, I recommend stirring them into the risotto shortly before serving, as it will only take a minute or two. Cooking them for too long will make them tough and rubbery.

The step-by-step photo instructions for making sweet corn risotto with shrimp:

How to prepare the corn if using fresh corn:

• Shuck and clean 6 ears of fresh corn.
• Place the ears on a baking sheet and roast in a preheated 375-degree F (190-degree C) oven for 30 minutes.
• Remove the ears from the oven and cool.
• Carefully slice the kernels from the cooled cobs, setting 4 cups of roasted corn kernels aside.
• *Note - Canned (drained) or frozen (thawed) corn may be used in place of fresh.

How to prepare the risotto:

• Bring one quart of chicken broth or stock to a simmer over medium heat in a medium stockpot.
• In a large skillet, sauté 1½ cups of arborio rice in 1 tablespoon olive oil and 2 tablespoons butter for 1-2 minutes over medium heat.
• Add minced shallots and continue cooking for an additional 2-3 minutes on medium/low heat.
• Reduce the heat under the skillet to medium/low.
• Add hot chicken stock, one cup at a time, to the rice, stirring frequently until each addition is absorbed by the rice.
• Don't rush this process, but be aware that it may happen more quickly than you think.

• Thaw and drain 8 ounces of cooked shrimp that have been peeled, deveined, and tails removed. (I used small, salad-size shrimp, but feel free to use larger shrimp if desired). Set aside.
• Stir ½ teaspoon (or to taste) of seafood seasoning, 1½ teaspoons of kosher salt, and ½ teaspoon of black pepper into the risotto.
• Continue adding and stirring the heated stock into the rice until all the liquid has been absorbed and the rice is creamy.
• Reduce the heat to low, then add the corn kernels, half-and-half (or heavy cream), and the fresh lemon zest to the pan. Stir well to combine.
• Right before serving, stir the shrimp into the pan and cook for an additional 1-2 minutes to heat through.
• Serve with lemon slices and chopped fresh parsley, if desired.

FAQ's:

Can risotto be frozen after cooking?

Yes!

After cooling, store the risotto in an airtight freezer bag or freezer container. Label and date. Freeze for up to 2 months.

How long will leftovers last in the refrigerator?

Five days if stored in an airtight container.

Can other flavors of broth or stock be used for making risotto?

You bet!

Feel free to use beef, shrimp, or vegetable broth if you prefer. The main takeaway, however, is that whatever flavor you use, it must be hot when adding it to the skillet.

If using fresh corn, can it be roasted in advance?

It sure can. Roast the ears as the shown in the step-by-step photos and remove the kernels from the cobs once cooled.

Store the kernels in an airtight container in the refrigerator for up to 3 days (or freeze them in a freezer bag for up to 1 month), and use them for this recipe when needed.

How to reheat sweet corn and shrimp risotto:

For best results, allow the risotto to sit at room temperature for 30 minutes. Add it to a saucepan over medium heat with ½ cup of water. Stir the risotto as it reheats, just until warm, making sure not to let it boil.

If previously frozen, allow the risotto to thaw overnight in the refrigerator and then follow the above instructions for reheating.

Additional risotto recipes you're also sure to love:

This creamy and delicious Asparagus and Pea Risotto combines all the flavors of spring with very little fuss and just a little bit of stirring.

Shrimp Scampi Risotto with white wine and Parmesan has a big shrimp flavor and plenty of mild, sweet garlic. This is a company-worthy, quick dish that will impress your guests and make your family feel extra special any day of the week!

If you love Mexican street corn (and who doesn't), it's time to think outside the husk with this Mexican Street Corn Risotto.

Until we eat again, I hope you have a delicious day!

All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.