Sweet Corn Risotto with Shrimp
Sweet Corn Risotto with Shrimp is a creamy and delicious main course that can be on the dinner table in approximately 30 minutes.
Servings: 6 servings
Calories: 437kcal
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
Serving: 1serving | Calories: 437kcal | Carbohydrates: 69g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 870mg | Potassium: 525mg | Fiber: 4g | Sugar: 8g | Vitamin A: 613IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 3mg
