Corn and Yellow Tomato Risotto With Shrimp Recipe

Name: Corn and Yellow Tomato Risotto With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 cups no-salt-added vegetable or chicken stock; 2 ounces (1/2 chopped) onion; 2 teaspoons olive oil; 3 large ears of corn (2 cups corn kernels); 1 cup arborio rice; 1/2 cup dry vermouth; 8 ounces ripe tomatoes -- yellow if possible; Several sprigs fresh basil to yield 1/4 cup chopped; 2 ounces Parmigiano Reggiano (1/2 cup plus 2 tablespoons coarsely grated); Freshly ground black pepper to taste; 10 ounces cooked peeled shrimp

Servings: persons

4 to 5 cups no-salt-added vegetable or chicken stock
2 ounces (1/2 chopped) onion
2 teaspoons olive oil
3 large ears of corn (2 cups corn kernels)
1 cup arborio rice
1/2 cup dry vermouth
8 ounces ripe tomatoes -- yellow if possible
Several sprigs fresh basil to yield 1/4 cup chopped
2 ounces Parmigiano Reggiano (1/2 cup plus 2 tablespoons coarsely grated)
Freshly ground black pepper to taste
10 ounces cooked peeled shrimp

1
Bring stock to a simmer in a saucepan.
2
Chop the onion.
3
Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
4
Meanwhile, start scraping corn off the cobs.
5
When the onion is ready, stir in the rice until it is well coated.
6
Stir in the vermouth, and cook until it has evaporated, a couple of minutes.
7
Continue scraping corn off the cobs.
8
When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed.
9
Repeat until rice is tender but firm.
10
Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
11
After adding next to the last cup of stock, wash, dry and chop the basil.
12
About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well.
13
You may not need to add all of the stock.
14
Grate the cheese, and stir into the rice just before serving.
15
Season with pepper.
16
Arrange the risotto on a platter, and surround with shrimp.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 5 cups no-salt-added vegetable or chicken stock, 2 ounces (1/2 chopped) onion, 2 teaspoons olive oil, 3 large ears of corn (2 cups corn kernels), and more.

Yes, Corn and Yellow Tomato Risotto With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Yellow Tomato Risotto With Shrimp

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