CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a saucepan.
- Chop the onion.
- Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
- Meanwhile, start scraping corn off the cobs.
- When the onion is ready, stir in the rice until it is well coated.
- Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
- When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
- Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
- After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
- Grate the cheese, and stir into the rice just before serving. Season with pepper.
- Arrange the risotto on a platter, and surround with shrimp.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 9 grams, Carbohydrate 111 grams, Fat 15 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 15 grams, TransFat 0 grams
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Anglina Jolie
[email protected]I'm not a big fan of corn, but I really enjoyed this risotto. The corn added a nice sweetness and texture to the dish.
Md toufiqur Tanim
[email protected]This is a great recipe for a date night dinner. It's easy to make and the results are impressive.
BD Salman
[email protected]I'm always looking for new ways to cook shrimp, and this risotto is a great option. The shrimp are cooked perfectly and the risotto is creamy and delicious.
Alexandru
[email protected]This risotto is perfect for a summer meal. It's light and refreshing, and the corn and tomatoes add a nice sweetness.
susan francis
[email protected]I love the pop of color that the yellow tomatoes add to this dish.
Priya qeen Qeen
[email protected]This risotto is a great way to use up leftover shrimp. It's also a quick and easy meal to make on a weeknight.
Veronica Obi
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The corn and yellow tomatoes added a sweetness and freshness that I really enjoyed. The shrimp were also cooked perfectly.
Lala gkhan
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the risotto was creamy and flavorful. I added some extra shrimp and corn to make it even more hearty.
Paul Rose
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the shrimp were cooked perfectly. I would highly recommend this recipe.
Winton Jones
[email protected]This risotto was absolutely delicious! The combination of corn, yellow tomatoes, and shrimp was perfect, and the rice was cooked to perfection. I will definitely be making this again.