Sweet Corn Risotto with Shrimp

3.50 from 4 votes

Sweet Corn Risotto with Shrimp is a creamy and delicious restaurant-quality main course that can be on the dinner table in about 30 minutes.

Prep Time5

Cook Time30

Total Time35

Course: Main Course Risotto, main course seafood

Cuisine: American

Keyword: risotto with corn and shrimp, seafood risotto, sweet corn risotto with shrimp

Servings: servings

Calories: 442kcal

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 (tails removed, peeled and deveined) any size, but chopped if large
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

Get Recipe Ingredients

Bring the chicken stock to a simmer in saucepan.
Melt the butter and oil in a large skillet.
Add the rice to the skillet and sauté over medium heat for 1-2 minutes.
Add the minced shallots to the skillet sauté for an additional 2-3 minutes.
Reduce the heat under the skillet to medium/low.
Use a ladle to add approximately 1 cup of the hot chicken stock into the rice, stirring frequently until the liquid is absorbed.
Continue add the chicken stock (1 cup at a time) into the rice, stirring after each addition, 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 liquid has been added to the rice, stir in the corn and shrimp.
Continue cooking for an additional 2-3 minutes, stirring frequently.
Add the half-and-half, lemon zest, and parsley to the skillet and stir to combine.
Garnish with lemon slices and additional chopped parsley, if desired.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen. Cool completely and store in an airtight freezer bag or container. Label and date. Freeze for up to 2 months.

Thaw in the refrigerator overnight.

Reheat in a sauce pan with ¼-½ cup water (depending on the amount of risotto) over medium/low heat, stirring frequently, until hot. Do not boil.