Sweet Corn Risotto

Name: Sweet Corn Risotto
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving
Ingredients: 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; 4 to 5 cups vegetable stock; 2 ears corn, charred and removed from the cob; 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; grated parmesan

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4
Calories
561 kcal
Course
Dinner

Sweet Corn Risotto

Joelle Cantu

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

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

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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.

Nutrition Information

Show Details

Calories 561kcal (28%) Carbohydrates 51g (17%) Protein 14g (28%) Fat 31g (48%) Saturated Fat 12g (60%) Cholesterol 84mg (28%) Sodium 1903mg (79%) Potassium 196mg (6%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 1529IU (31%) Vitamin C 17mg (19%) Calcium 234mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 561 kcal

% Daily Value*

Calories	561kcal	28%
Carbohydrates	51g	17%
Protein	14g	28%
Fat	31g	48%
Saturated Fat	12g	60%
Cholesterol	84mg	28%
Sodium	1903mg	79%
Potassium	196mg	4%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	1529IU	31%
Vitamin C	17mg	19%
Calcium	234mg	23%
Iron	3mg	17%