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Sweet Corn Risotto with Shrimp
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3.5 from 4 votes

Creamy New England Sweet Corn Risotto with Shrimp

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course Risotto
Cuisine: American
Servings: 6 servings
Calories: 0kcal
Author: Renee - 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


  • 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.


Serving: 0 | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg