0 from 6 votes
Sweet Corn Risotto
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 561 kcal
Course:
Dinner
Ingredients
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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.