Savory Shrimp Tomato Corn Risotto
Indulge in the rich and creamy goodness of this Savory Shrimp Tomato Corn Risotto. This dish combines the sweetness of fresh corn, the acidity of diced tomatoes, and succulent shrimp set against the luscious backdrop of arborio rice. Perfectly cooked to an al dente texture, this risotto is infused with aromatic garlic and onion, enhanced by the tang of dry white wine and finished with a sprinkle of Parmesan and fresh basil. Ideal for a cozy dinner or an impressive gathering, this dish captures the essence of comfort food with a gourmet flair. Serve it warm and watch it disappear!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Diced tomatoes
1 (drained from can, juice reserved)
Vegetable broth or seafood stock
4 cups (heated to a simmer)
Butter
2 tablespoons (melted)
Minced onion
1 cup (finely chopped)
Garlic cloves
3 (minced)
Arborio rice
3/4 cup (uncooked)
Dry white wine
1/4 cup (used for cooking)
Fresh corn kernels
1 1/3 cups (about 2-3 ears of corn, removed from cob)
Shrimp
1 lb (peeled and deveined)
Grated Parmesan cheese
1/2 cup (for mixing and garnish)
Fresh basil leaves
1/2 cup (cut into thin strips)
Salt
1/2 teaspoon (to taste)
Ground black pepper
to taste (for seasoning)
Instructions
1
Begin by draining the canned tomatoes in a sieve over a saucepan, allowing the liquid to collect. Once drained, add the vegetable or seafood stock to the liquid and bring it to a gentle simmer. Keep the broth warm over low heat.
2
In a large casserole dish or skillet, melt the butter over medium-high heat. Add the minced onion and sauté for 3 to 4 minutes, stirring occasionally until the onions are soft and translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3
Stir in the uncooked arborio rice, mixing constantly for about 1 minute, ensuring that the rice is well-coated in the buttery mixture. Pour in the dry white wine and allow it to cook down, stirring until the wine has been fully absorbed by the rice.
4
Gradually add the warm broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process for about 15 minutes, until the rice is creamy and nearly cooked through.
5
At this point, fold in the fresh corn kernels, drained tomatoes, and the shrimp. Continue to stir and cook until the shrimp turn pink, and the risotto reaches the perfect al dente consistency, which should take another 5 to 8 minutes.
6
Finally, stir in the grated Parmesan cheese, most of the fresh basil strips, and season with salt and pepper to taste. Serve the risotto hot, garnished with the remaining basil on top for an extra fresh touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary rice used in Savory Shrimp Tomato Corn Risotto?
The recipe uses 3/4 cup of uncooked arborio rice to achieve a creamy, al dente texture.
Should I discard the liquid from the canned tomatoes?
No, you should drain the tomatoes over a saucepan and reserve the juice to mix with your stock.
What kind of stock is recommended for this risotto?
You can use either vegetable broth or seafood stock depending on your preference.
When should the shrimp be added to the dish?
The shrimp should be folded in during the final 5 to 8 minutes of cooking, along with the corn and tomatoes.
What type of wine is best for this recipe?
A dry white wine is recommended to add tang and depth to the risotto.
How much shrimp do I need?
The recipe requires 1 lb of shrimp that has been peeled and deveined.
Can I use frozen corn instead of fresh?
While fresh corn kernels from about 2-3 ears are recommended, frozen corn can be used as a substitute.
How long should I sauté the onions?
The minced onion should be sautéed for 3 to 4 minutes until they are soft and translucent.
How do I know when the shrimp is finished cooking?
The shrimp are done when they turn a distinct pink color and are opaque throughout.
What is the purpose of adding broth gradually?
Adding broth about 1/2 cup at a time and stirring frequently allows the rice to release its starch, creating a creamy texture.
What cheese is used in this risotto?
The recipe calls for 1/2 cup of grated Parmesan cheese to be stirred in at the end.
How should the garlic be prepared?
You should use 3 cloves of garlic, finely minced.
What herb is used for garnishing?
Fresh basil leaves, cut into thin strips, are used both inside the dish and as a garnish.
Is the rice toasted before adding liquid?
Yes, the arborio rice is stirred constantly in the butter for about 1 minute before the wine is added.
How long is the total cooking time for the rice?
The rice cooks for about 15 minutes before adding the seafood/veg, and then another 5-8 minutes after.
What is the texture of the rice supposed to be?
The risotto should reach an al dente consistency, meaning it is firm to the bite but creamy overall.
Should the broth be cold when added to the rice?
No, you should keep the broth at a gentle simmer over low heat so it is warm when added.
What fat is used to sauté the base vegetables?
The recipe uses 2 tablespoons of melted butter.
How much salt is suggested?
The recipe suggests 1/2 teaspoon of salt, or more to taste.
Does this recipe use black pepper?
Yes, ground black pepper is added at the end for seasoning to taste.
Can I use any white wine?
The recipe specifically recommends a dry white wine for the best flavor balance.
How much onion is needed?
The recipe calls for 1 cup of finely chopped minced onion.
What type of tomatoes should I buy?
Use one can of diced tomatoes and ensure they are drained before use.
How much fresh corn is required?
You will need 1 1/3 cups of fresh corn kernels, which is roughly 2 to 3 ears of corn.
What is the first step of the preparation?
Draining the canned tomatoes and combining the juice with the stock to simmer.
Is the wine cooked off?
Yes, you should stir the rice until the wine has been fully absorbed before adding the broth.
What equipment is best for cooking the risotto?
A large casserole dish or a heavy skillet is ideal for even heat distribution.
How many ingredients are in this recipe?
There are 13 total ingredients used in this Savory Shrimp Tomato Corn Risotto.
How should the basil be sliced?
The fresh basil leaves should be cut into thin strips (chiffonade).
Can this be served cold?
Risotto is best served hot to maintain its creamy, luxurious texture.