We have a risotto recipe for you today! It’s of my favorite things to eat, especially today’s Sweet Corn Risotto with cajun Shrimp! It’s suuuuch a simple recipe, but oh so satisfying. The little bits of corn kernels burst in your mouth for this mixture of sweet and creamy and rich. I like to add cajun shrimp to the top because it adds a nice texture, heat, and balance to the overall dish. Plus it’s shrimp, so duh. :)
You’re probably thinking risotto during the summer is a little nutty, but really it’s not….especially if you’re washing it all down with an ice cold beer, which I highly recommend. Enjoy! xx, Jenny
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Sweet Corn Risotto
Servings: 4
INGREDIENTS
cajun shrimp
- 12 large shrimp, peeled and deveined with tails intact
- 1 small lemon, juiced
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon cracked black pepper
- ¼ teaspoon cayenne pepper
- 2 garlic clove, minced
- 2 tablespoons extra virgin olive oil
sweet corn risotto
- 4 to 5 cups vegetable stock or chicken stock
- 2 ears corn, charred and removed from the cob cobs reserved
- 2 tablespoons unsalted butter, softened and divided
- 2 tablespoons extra virgin olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ⅔ cup dry white wine
- 2 ounces mascarpone
- 2 ounces Parmesan cheese, finely grated
- salt and pepper to taste
garnish
- grated parmesan
INSTRUCTIONS
- For shrimp: Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl and toss together. Set aside.
- Pour oil into a sauté pan over medium-high heat.
- Add shrimp and sauté for about 3 minutes on each side. Adjust seasonings. Deglaze the pan with wine and cover for 1 minute. Set aside and keep warm.
- For risotto: Fill a large saucepan with the stock and place over medium-low heat. Break each corn cob in half and add it to the pot of stock. Simmer mixture for 30 minutes. Set aside.
- Place a medium skillet over medium-high heat, add the oil and half of the butter and sauté shallots for 2 minutes. Add garlic, half of the corn kernels and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.
- Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add ⅔ cup warm corn milk infused stock, stirring frequently.
- Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.
- Stir in the mascarpone, remaining butter and grated Parmesan. Fold in the remaining corn.
- Top risotto with more grated Parmesan, adjust seasonings, and serve.
Calories: 561kcal Carbohydrates: 51g Protein: 14g Fat: 31g Saturated Fat: 12g Cholesterol: 84mg Sodium: 1903mg Potassium: 196mg Fiber: 3g Sugar: 4g Vitamin A: 1529IU Vitamin C: 17mg Calcium: 234mg Iron: 3mg
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Hi! Trying this now, but when does the butter go in?? Was it supposed to go in the stock/cob simmer??
Hi! Half the butter is just used in the beginning with the oil and half is used at the very end, stirred into the finished risotto. Will update the recipe to make that clear. Thanks!
Jenny, what exactly is arborio rice as they do not carry at our stores in Del Rio, TX?
it’s an Italian short grain rice with a high starch content, giving it its creamy texture when cooked!
The instructions for the Cajun Shrimp say to deglaze the pan with wine, however, there isn’t wine listed in the ingredients for the shrimp (for the risotto, yes…). Should I use an additional splash for the shrimp or part of the 2/3 c. measure noted for the risotto? Thanks – hoping to make this tonight.
Sorry about that! An additional splash for the shrimp! I will update the recipe shortly!
Simple ingredients and easy, Delicious!!!!! Would eat it again!