Sweet Corn and Shrimp Risotto

Sweet Corn and Shrimp Risotto

SERVINGS

6

PREP TIME

10 Min

COOK TIME

45 Min

Treat family and friends to our light and refreshing sweet corn and shrimp risotto. This recipe for shrimp and corn risotto is easier to make than you might think: once you’ve baked the arborio rice and added parmesan, simply stir in sautéed shrimp along with our SteamCrisp® Extra Sweet Niblets Corn. Complete the meal by pairing it with a bright salad and warm, crusty bread.
Sweet Corn and Shrimp Risotto

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Extra Sweet Niblets

Lists of ingredients:

  • 1 ½ cups arborio rice
    4 cups seafood or vegetable stock
    ⅓ cup dry white wine or lemon juice
    1 small white onion, chopped
    2 cloves garlic, minced
    3 Tablespoons butter
    1 pound of large shrimp, thawed, peeled and deveined
    1 can (11 ounces) Green Giant® SteamCrisp® Extra Sweet Niblets Corn, drained
    ½ cup grated parmesan cheese
    Salt and pepper to taste
    2 Tablespoons fresh chopped parsley, basil or chives

STEPS

1 Preheat oven to 350ºF. Add arborio rice, stock, wine/lemon juice, onion and garlic to a 2-quart Dutch oven or casserole dish with a lid. Cover and bake for 40-45 minutes, until rice is just tender.
2 When rice has almost finished baking, heat butter over medium in a skillet. Blot shrimp with paper towel to remove excess moisture. Add shrimp to pan and cook for 4-5 minutes, turning halfway for even cooking. Stir corn in with shrimp and cook 1 minute longer.
3 Remove risotto from oven, add parmesan cheese and stir well. Stir in shrimp and corn mixture. Season with salt and pepper to taste. Top with fresh parsley and serve hot.

TIPS & TRICKS

Not sure how to tell when the prawns for your corn and shrimp risotto are fully cooked? It is always best to use a meat thermometer to make sure shrimp reaches an internal temperature of 145°F. You don’t want to undercook or overcook the shrimp.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Extra Sweet Niblets

  • 1 ½ cups arborio rice
    4 cups seafood or vegetable stock
    ⅓ cup dry white wine or lemon juice
    1 small white onion, chopped
    2 cloves garlic, minced
    3 Tablespoons butter
    1 pound of large shrimp, thawed, peeled and deveined
    1 can (11 ounces) Green Giant® SteamCrisp® Extra Sweet Niblets Corn, drained
    ½ cup grated parmesan cheese
    Salt and pepper to taste
    2 Tablespoons fresh chopped parsley, basil or chives

1 Preheat oven to 350ºF. Add arborio rice, stock, wine/lemon juice, onion and garlic to a 2-quart Dutch oven or casserole dish with a lid. Cover and bake for 40-45 minutes, until rice is just tender.
2 When rice has almost finished baking, heat butter over medium in a skillet. Blot shrimp with paper towel to remove excess moisture. Add shrimp to pan and cook for 4-5 minutes, turning halfway for even cooking. Stir corn in with shrimp and cook 1 minute longer.
3 Remove risotto from oven, add parmesan cheese and stir well. Stir in shrimp and corn mixture. Season with salt and pepper to taste. Top with fresh parsley and serve hot.

Tips & Tricks

Not sure how to tell when the prawns for your corn and shrimp risotto are fully cooked? It is always best to use a meat thermometer to make sure shrimp reaches an internal temperature of 145°F. You don’t want to undercook or overcook the shrimp.