Go Back
+ servings
Bowls of sweet corn risotto with Cajun shrimp and forks.

Sweet Corn Risotto

Teri & Jenny
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 4
Calories 561 kcal


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
  • cup dry white wine
  • 2 ounces mascarpone
  • 2 ounces Parmesan cheese, finely grated
  • salt and pepper to taste


  • grated parmesan


  • 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: 561kcalCarbohydrates: 51gProtein: 14gFat: 31gSaturated Fat: 12gCholesterol: 84mgSodium: 1903mgPotassium: 196mgFiber: 3gSugar: 4gVitamin A: 1529IUVitamin C: 17mgCalcium: 234mgIron: 3mg
Tried this recipe?Let us know how it was!