Tomato Corn Risotto with Shrimp
Delight your taste buds with this vibrant and flavorful Tomato Corn Risotto with Shrimp—an elevated take on a classic comfort dish. This creamy, Italian-inspired risotto combines tender, juicy shrimp with sweet bursts of corn, tangy cherry tomatoes, and a hint of lemon for a refreshing citrus finish. The recipe uses arborio rice slowly simmered in white wine and warm chicken stock to achieve a luxuriously creamy texture, while Parmesan cheese and fresh basil add rich, herbaceous depth. With just the right kick of red pepper flakes and a pop of texture from the toppings, this dish is perfect for a summer dinner party or an elegant weeknight meal. Ready in under an hour, this one-pan masterpiece pairs beautifully with a crisp white wine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 pound shrimp (peeled and deveined)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves garlic (minced)
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 5 cups chicken stock (warm)
- 1.5 cups cherry tomatoes (halved)
- 1 cup corn kernels (fresh or frozen)
- 0.75 cup Parmesan cheese (grated)
- 0.25 cup fresh basil (chopped)
- 0.25 teaspoon red pepper flakes
- 1 lemon (zested and juiced)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp from the pan and set aside.
In the same pan, add another tablespoon of olive oil and the butter. Once the butter melts, add the minced garlic and sauté for 1–2 minutes until fragrant.
Add the arborio rice to the pan and stir to coat it in the oil and butter. Toast the rice for 2–3 minutes, stirring frequently, until it is slightly translucent around the edges.
Pour in the white wine and cook for 1–2 minutes, stirring constantly, until most of the liquid has evaporated.
Begin adding the warm chicken stock, one ladleful (about 1/2 cup) at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next. Continue this process for approximately 20–25 minutes, until the rice is creamy and al dente.
Stir in the cherry tomatoes and corn kernels. Cook for an additional 5–7 minutes, stirring frequently, until the vegetables have softened.
Reduce the heat to low and mix in the Parmesan cheese, remaining 1 tablespoon of olive oil, lemon zest, and lemon juice. Adjust seasoning with the remaining salt and black pepper, as needed.
Fold in the cooked shrimp and fresh basil. Sprinkle with red pepper flakes for a touch of heat.
Serve the risotto immediately in bowls, garnished with additional Parmesan cheese and basil if desired. Enjoy!
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 10438 mg | 454% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 24.2 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 2353 mg | 181% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3121 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
