5 from 1 vote
Sweet Corn Risotto with Shrimp
Creamy New England Sweet Corn Risotto with Shrimp
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
New England Sweet Corn Risotto is a great way to use up the last of summer's bounty of sweet corn. It's a creamy and delicious main course that can be on the dinner table in approximately 30 minutes.
Course: Main Course Risotto
Cuisine: American
Servings: 6 servings
Renee - Kudos Kitchen: Renée - Kudos Kitchen
  • 4 cups chicken stock or broth heated
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 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
  1. Bring the chicken stock to a simmer in a small saucepan.
  2. Melt the butter and oil in a large skillet.
  3. Add the rice to the skillet and sautee over medium heat for 1-2 minutes.
  4. Add the minced shallots to the skillet rice and sautee and additional 2-3 minutes.
  5. Stir 1 cup of the chicken stock into the rice and shallots and stir occasionally until the liquid is absorbed.
  6. 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
  7. Once the all the stock is added to the rice, stir in the corn and shrimp.
  8. Reduce the heat to low and stir in the half-and-half, lemon zest and parsley.
  9. Serve warm.