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+ servings
sweet corn risotto with sauteed shrimp in a maroon bowl on a wooden board

Sweet Corn Risotto with Sauteed Shrimp

This dish tastes like summer in your mouth with the corn and added tomatoes. It's creamy and satisfying!
Course Main Course
Cuisine American
Cook Time 35 minutes
Servings 6 people
Calories 325kcal


  • cutting board
  • paring knife
  • deep dish non-stick large skillet


  • 5 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • cups arborio rice
  • ¾ tsp kosher salt
  • ¼ tsp ground black pepper
  • ½ cup dry white wine
  • cups corn thawed if frozen
  • 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


  • 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.


What can my kids do?
Have them add the broth each time to the large skillet. 


Calories: 325kcal