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Shrimp and Corn Risotto

An incredibly delicious summer twist on risotto with shrimp, corn and zucchini
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: arborio rice, corn, corn risotto, pesto, risotto, shrimp, summer dish, summer produce, summer risotto, zucchini
Servings: 4

Ingredients

  • 1/2 cup risotto
  • 1 quart vegetable stock
  • 2 tbsp olive oil
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 1/2 cup white wine such as sauvignon blanc or pinot grigio
  • 1 lb. shrimp
  • 1 1/2 corn
  • 1 zucchini sliced then halved
  • 1/4 cup cream cheese regular or dairy free
  • 1 tbsp milk regular or dairy free
  • 1 lemon zested
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • Pesto optional

Instructions

  • Dump vegetable stock into a medium sauce pan and keep warm over low heat.
  • Heat 1 tsp oil in a large cast iron pan over high heat. Add the corn and cook for 2-3 minutes, without stirring, to allow it to brown. Stir and cook an additional 1-2 minutes. Remove corn from pan and set aside. Add zucchini, allow to brown on one side, about 3-4 minutes, then flip and cook other side an additional 1-2 minutes. Remove from pan. Lastly, cook shrimp a few minutes each side, until opaque and pink. Remove from pan and set aside with corn and zucchini.
  • Next start risotto. Heat olive oil in pan over medium heat. Add onions and garlic and saute 4-5 minutes, or until soft and fragrant. Add risotto and toast for 2-3 minutes. Add white wine to deglaze the pan.
  • Once wine has been absorbed by the rice, add one ladle of vegetable stock. Stir constantly and allow the rice to absorb the liquid. Once stock has been absorbed, add another ladle of stock and stir. Repeat process until rice has absorbed all of the liquid.
  • Add 1/2 cup of the cooked corn, cream cheese and milk to a food processor or blender. Blend until smooth.
  • Add the creamed corn, shrimp, zucchini, cooked corn, lemon juice and zest and mix to combine. Taste and adjust seasoning as needed with salt and pepper. Top completed dish with pesto (optional).