This sweet corn risotto with sauteed shrimp dish is the perfect summer dinner. Being quarantined for so long I am already dreaming of those summer day and ready to sit outside and enjoy a nice meal on the deck with the sun shining down on my face. This is a great meal to teach your children how to make. Risotto has a couple steps to it and my daughter, Taylor really enjoyed learning each step and helping me out.
The corn and tomatoes make this risotto taste like summer itself. You can stir in almost any vegetable that your family likes. Risotto rices like arborio, carnaroli, and vialone nano are particularly high in a starch called amylopectin. Arborio is the risotto I always use. So, as the grains cook, the starch is released into the cooking liquid, giving the dish its signature silky texture.
Fun fact about corn
Did you know a corn cob usually has an even number of rows of kernels? That's because the kernels first begin as ridges of cells that stretch across the length of the cob. As the corn matures each ridge splits, forming two rows. If you didn't know, now you know 😉
Ingredients to make this dish
You will need 5 cups low-sodium chicken broth. 2 tbsp. unsalted butter, 2 cloves garlic, minced, 1 ½ cup arborio rice (risotto), ¾ tsp of kosher salt, ¼ tsp ground black pepper, ½ cup dry white cooking wine, 1 ½ cups corn, thawed if frozen, 1 ½ cups of baby spinach, ¾ cup chopped tomatoes, 5 tbsp. of grated parmesan cheese, ¼ cup chopped fresh basil, 1 tbsp avocado or coconut oil, and 1 lb of deveined and shells removed shrimp. You will also need a deep dish non-stick frying pan for this meal to add the liquid into. You don't want it spilling over the edges. Calphalon Nonstick Deep Skillet with Cover is the one I have and recommend!
How to make this shrimp dish
First, heat broth in a medium saucepan over medium-low heat until steaming. Next, melt butter in a large pot over medium heat. Add garlic and cook, stirring, for 1 minute. You will then add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
Then, add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1 to 2 minutes. Continue adding the broth, ½ cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes. Taylor helped me add the broth. Last, add the corn, spinach, and tomatoes and stir until the spinach is wilted, about 1 minute. Meanwhile, in a medium non-stick skillet, heat to medium and add oil. Add the shrimp and cook through until opaque.
Add the cooked shrimp to the risotto and stir to combine. Remove from heat; stir in parmesan cheese. Serve the risotto topped with basil and more cheese, if desired. We all know I added more cheese 🙂
Sweet Corn Risotto with Sauteed Shrimp
Equipment
- cutting board
- paring knife
- deep dish non-stick large skillet
Ingredients
- 5 cups low-sodium chicken broth
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1½ cups arborio rice
- ¾ tsp kosher salt
- ¼ tsp ground black pepper
- ½ cup dry white wine
- 1½ cups corn thawed if frozen
- 1½ cups baby spinach
- ¾ cup chopped tomatoes
- 5 tbsp parmesan cheese plus more for garnish
- ¼ cup chopped fresh basil for garnish
- 1 lb shrimp deveined and shells removed
- 1 tbsp avocado or coconut oil
Instructions
- Heat broth in a medium saucepan over medium-low heat until steaming.
- Melt butter in a large deep skillet over medium heat. Add garlic and cook, stirring for 1 minute.
- Add rice, salt, and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute.
- Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
- Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, about 1 minute.
- Continue adding the broth, ½ cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes.
- Then, add the corn, spinach, and tomatoes and stir until the spinach is wilted, about 1 minute.
- Meanwhile, in a medium non-stick skillet, heat to medium and add oil. Add the shrimp and cook through until opaque. Add the cooked shrimp to the risotto and stir to combine.
- Remove from heat; stir in parmesan cheese. Serve risotto topped with more cheese and basil.
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