Sweet Corn Risotto with Shrimp Recipe - Kudos Kitchen by Renee (2024)

Creamy New England Sweet Corn Risotto with Shrimp is a great way to use up the last of summer's bounty of sweet corn. It's a creamy and delicious seafood main course that can be on the dinner table in approximately 30 minutes.

This year my husband and I didn't plant a vegetable garden because we wanted to frequent the local farmer's markets on a regular basis during the summer. The sweet corn I used for this recipe is what we purchased the last time we went to the farmers market in early September when the sweet corn is at its very best.

However, if you don't have fresh sweet corn on hand don't let that stop you from making this recipe. Canned sweet corn (that has been drained), or frozen sweet corn (that has been thawed), will workalso. That way this recipe for Creamy New England Sweet Corn Risotto with Shrimp can be enjoyed throughout the entire year, and not only at the end of summer.

If you've been intimidated in the past about making risotto, I hope I can calm your fears with this recipe. The key to making a creamy risotto is in using arborio rice (Italian short-grain rice, that has a high starch content) and in having at least 1 quart of warmed broth or stockthat you'll be adding to the rice at approximately 1 cup at a time.

Stirring the risotto frequently is very importantwhile adding the warmed liquid to the rice.But fear not, as youareby no meanschained to the stovetop during this process. As long as you keep an eye on the rice, stir it occasionally, and don't stray too far away, you'll be successful in making this creamy shrimp risotto.

The step-by-step instructions

• Bring one quart of chicken broth or stock to a simmer over medium heat in a medium stockpot.
• In a large skillet sautee 1½ cups of arborio rice in 1 tablespoon olive oil, and 2 tablespoons butter for 1-2 minutes.
• Add minced shallots and continue cooking for an additional 2-3 minutes on medium/low heat.

• Add chicken stock, onecup at a time to the rice, stirring frequently until the liquid is absorbed by the rice.

• Meanwhile, prepare 4 cups of sweet corn by removing the corn from the cobs (or by draining canned corn, or thawing frozen corn).
• Thaw and drain 8 ounces of cooked salad shrimp,or8 ounces of larger, chopped, cooked shrimp.
• Stir ½ teaspoon of seafood seasoning, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper into the risotto.
• Continue adding and stirring the heated stock into the rice until all the liquid is incorporated into the rice and the rice is creamy.

• Stir the sweet corn kernels into the rice along with the shrimp.

• Reduce the heat to low and stir in ¼ cup half-and-half, 1 teaspoon fresh lemon zest, and 3 tablespoons chopped fresh parsley.
• Stir to combine.
• Remove from heat, adjust the seasoning (if desired) and serve.

Here is the printable recipe for Creamy New England Sweet Corn Risotto with Shrimp to add to your recipe collection:

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

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