Best 4 Shrimp And Corn Risotto Recipes

CORN AND YELLOW TOMATO RISOTTO WITH SHRIMP

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.

BULGUR RISOTTO WITH CORN AND SHRIMP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

RISOTTO WITH CHERRY TOMATOES, ASPARAGUS, ARTICHOKES, CORN, AND SHRIMP WITH A TOMATO MARMALADE

Steps:

• risotto base -Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 4 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next 2 ladlefuls. Cook until rice is al dente and mixture is a little loose. Stir in butter and sauteed vegetables and shrimp (see below). Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Serve your portions and garnish each with cheese shavings and top with the tomato marmalade (the best part!), if desired. vegetables steam: 6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion) saute (until soft): 2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like) 2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels) 1/2 cup diced red pepper (1/2 inch pieces) add: chopped asparagus 1 cup halved-cherry tomatoes -Turn down heat until risotto is almost finished. -Add shrimp to the combination once you add the last ladefuls of chicken stock to the risotto. -Once shrimp is cooked through, add vegetable and shrimp mixture to the risotto (as soon as butter is 1/2 melted) and stir in. tomato marmalade - the best part!!! -Combine all ingredients in a small saucepan and bring to a boil. Slow to simmer and let the liquids reduce while you're making the risotto portion. By the time you're done with the risotto- the marmalade should be perfect for "dolloping" on top of the finished risotto dish.

SHRIMP AND CORN RISOTTO

Steps:

• Add olive oil to large sauce pan over medium heat. Saute onions until softened. Add garlic, rice, basil and pepper. Continue to stir until all rice grains are well coated. Add broth as needed to cook rice until rice is tender. Stir in shrimp, spinach, corn, tomato, Parmesan and cream Cook until spinach is wilted, cheese is melted and shrimp are cooked.