Shrimp and Corn Risotto with Bacon

4.59 from 46 votes
50 minutes
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Shrimp and Corn Risotto with Bacon is an American twist on traditional risotto and the perfect summer comfort food!

Photo of Shrimp and Corn Risotto with Bacon in white shallow bowl with serving spoon.

There’s still some summer left to make this summery American-style Shrimp and Corn Risotto with Bacon!

Risotto, a traditional Italian rice dish, has a reputation for being difficult and time-consuming.  While it’s true risotto waits for no one, the technique is simple.  Once you do it, I hope you’ll find it as fun and relaxing as I do.

Close-up photo of Shrimp and Corn Risotto with Bacon in white bowl.

First, how cute are my little mini bacon strips!  Love, love, love these as my new bacon garnish for numerous recipes!  So much more interesting than just crumbling bacon over the top and they’re crazy simple.

  • Cut each slice of bacon in half lengthwise, then cut in half through the middle.  That’s it!
  • Cook in a pan or skillet as you would full-sized strips of bacon.  Because they’re smaller, they do cook pretty quickly, so keep an eye on them.
  • Save half of the strips to garnish the risotto and crumble the rest to add to the finished dish.
Photo of a strip of bacon cut into four "mini" slices for garnish.

How to make Shrimp and Corn Risotto with Bacon:

  • Start with Arborio or Carnaroli rice.  Both are short-grain, absorb a fair amount of liquid and turn creamy when cooked.
Photo of arborio rice spilled out onto marble surface with jar in the background.
  • After softening the onion, shallot or other aromatics in plenty of fat, add the rice and cook until slightly translucent.  It’s at this point you may want to just relax and perhaps turn on a cooking show on a nearby television because you’ll be at the stove for a while stirring the risotto.
Photo of Shrimp and Corn Risotto with Bacon in white bowl.
  • If using white wine, it should be warmed–or at the very least room temperature–not cold directly from the refrigerator.
  • The stock should also be heated.  Adding cold liquid to the rice will have an adverse effect on the texture and cause it to cook unevenly.
  • After the wine has evaporated, add the broth in increments, stirring slowly and constantly after each addition until it is absorbed.
  • Like pasta, the risotto should be cooked to an al dente stage, which means “to the tooth” in Italian. When properly cooked the rice should still have a little firmness to it, but be neither soft nor crunchy.
  • The required amount/ratio of broth to rice is generally 4:1, or four cups of broth to one cup of rice. However, you may not need as much or you may need more which is why it’s important to get to know what the rice should feel like when cooked.

I used Asiago cheese for this Shrimp and Corn Risotto with Bacon, but Parmesan or Romano will also work.  And don’t forget…  Always use wild-caught American shrimp!

Photo of Shrimp and Corn Risotto with Bacon being sprinkled with cheese.

Like my Spring Vegetable Risotto Recipe, risotto can be used as the base for almost any combination of meat, seafood, poultry or vegetables to create a satisfying and comforting main dish any time of year!  Shrimp and Corn Risotto with Bacon will become your new favorite!

Let’s eat!

For more great shrimp dishes, be sure to try my:

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Shrimp and Corn Risotto with Bacon in white bowl with serving spoon.

Shrimp and Corn Risotto with Bacon

4.59 from 46 votes

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By: Carol | From A Chef’s Kitchen
Shrimp and Corn Risotto with Bacon is an American twist on traditional risotto and he perfect summer comfort food!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Fish and Seafood
Cuisine American
Servings 2
Calories 718 kcal


  • 3 cups chicken broth - or as needed
  • 4 slices bacon - halved widthwise then lengthwise into 4 mini slices each (16 pieces)
  • 12 jumbo shrimp - 16-20 count, peeled, deveined and tails removed
  • salt and freshly ground black pepper - to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 medium onion - finely chopped
  • 1/2 medium red bell pepper - finely chopped
  • 4 cloves garlic - minced
  • 2/3 cup Arborio rice
  • 1/4 cup dry white wine
  • 3/4 cup corn kernels - if fresh, blanched or thawed if frozen
  • 1/4 cup heavy cream
  • Cayenne pepper - to taste
  • 1/4 cup freshly grated Asiago cheese - plus more for serving
  • 2 tablespoons chopped parsley


  • Place broth in a saucepan and bring to a simmer. Reduce heat to low and keep warm.
  • Cook bacon strips in a sauté, frying or other shallow pan over medium heat until crisp.
  • Transfer to a paper towel-lined plate, reserving bacon drippings. Crumble half of the strips into small pieces. Reserve remaining strips for garnish.
  • Season shrimp with salt and black pepper. Add shrimp to bacon drippings and cook 1-2 minutes per side or until pink and firm. Transfer to the plate with the bacon. Wipe out the pan.
  • Heat butter and olive oil over medium-high heat. Add the onion and reduce heat to medium-low. Cook the onion 4-5 minutes or until softened, being careful not to brown the onion.
  • Add the red bell pepper and cook 2-3 more minutes.
  • Stir in the garlic and rice and cook 1-2 minutes, stirring slowly but constantly, until the rice is slightly translucent, being careful not to brown it.
  • Add the wine and cook, stirring until evaporated.
  • Add the chicken broth in stages, about a full soup ladle at a time and continuing to stir until the rice is creamy and has reached the al dente stage, about 18 to 20 minutes. (You may not need all the broth.)
  • Stir in the crumbled bacon, shrimp, corn kernels, heavy cream, cayenne pepper, cheese and parsley. Heat through.
  • Adjust seasoning with salt and black pepper to taste. Garnish with bacon strips. Serve immediately with more grated cheese if desired.


Also works with sea scallops!


Serving: 2 | Calories: 718kcal | Carbohydrates: 41g | Protein: 26g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2449mg | Fiber: 3g | Sugar: 8g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.59 from 46 votes (40 ratings without comment)

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Recipe Rating


  1. 5 stars
    This was absolutely the most fabulous dish! It wasn’t as much work as I thought it would be – and I doubled the recipe easily. It was a total hit, totally worth it, and shared the recipe with friends. Thanks so much!

  2. A few bullet point comments:

    1) This is a truly delicious and luxuriant meal! Make it and enjoy with your loved ones!

    2) I substituted shallots for the onion.

    3) Pure chicken stock is just too heavy for such a summery dish – I used 1/2 water and 1/2 stock combo that was equal parts chicken, seafood and vegetable stock. Much lighter.

    4) Don’t add the shrimp to the risotto – set them aside and plate them on top of the risotto – put the main event front and center. Same goes for the little bacon planks

    5) Blanch your corn just 2- 2 1/2 minutes rather than four. Keep the corn, fresh, sweet and raw.

    6) Enjoy this delicious entree – it’s a fantastically simple yet elegant meal that is summer on a fork.

    1. Hi, Thomas, Thanks so much for all your feedback and tweaks; I’m sure my readers will appreciate it. So glad you all enjoyed! Thanks again!

      1. 5 stars
        Ugh. You are so very polite. But I would Not be thanking a mansplainer who is tweaking a recipe that needs absolutely no adjustments. Water in place of stock for risotto – puh-lease! This was excellent as written and we thoroughly enjoyed it.

      2. Hi, Mimi, Thanks so very much and so glad you enjoyed!! I guess to each their own. Thanks again and I appreciate you!

    2. Made this last evening and OH MY GOSH it was sooo good! I stuck to the recipe and included scallops. Out of 10 stars my husband gave it a 12!

  3. 5 stars
    Hi! My husband is allergic to pork! What can I use in place of pork bacon? I’ve tried using turkey bacon, but it just doesn’t have the right kick that pork have! He is a seafood fanatic and I know he will enjoy the this dish because it has everything he loves minus the pork bacon!

    1. Hi, Sallie, Thanks so much for your question. I know what you mean about turkey bacon; it can work in some instances. How about trying beef bacon? I’ve seen it at my local Kroger–can’t remember the brand. You might also be able to get it at a kosher market. Thanks again and hope you and he enjoy!

    1. Thank you, Jackie! Glad you both enjoyed! My husband loves risotto so when I want to do something special, I’ll make this dish. Thanks again!

  4. Has anyone added zucchini to the onion/bell pepper mixture? I would like to add more vegetables but I am afraid the zucchini will get too soft while the risotto is cooking for the 18-20 minutes. Thoughts?

    1. Hi, Erica, Hopefully, someone will see your question and comment if they did. I also think the zucchini would get too soft unless you quickly sauteed it in the pan/pot you plan to use, transfer it to a plate then add it in near the end. Thanks so much! Hope you’ll give a try and let me know how it goes.

    1. Hi, Emily, Thank you for your question. So sorry, but I’m not sure where the 935 is coming from. I ran the recipe through a different program and the calorie count was more like 650. The only way to get a really accurate nutritional analysis is to do it item by item. If calories are a concern, I would recommend using the Self [Magazine] Nutrition Data: Thanks again and hope that helps.

    1. Hi, Randi, Thanks so much for your question. The thing about risotto made with arborio rice is it overcooks very quickly. If you want to make it ahead, I would suggest doing what many restaurants do. Get a sheet pan super chilled by placing it in the freezer. Then, make the risotto as directed and when the rice is still very “al dente” (still has a lot of “tooth” to it–more than you’d like), transfer it to the chilled sheet pan and cool it down as quickly as you can. When the risotto is not steaming anymore (you don’t want to ruin your freezer or melt the other things in it), pop it back into the freezer to continue chilling down. (Don’t freeze though.) Then move it to a container and refrigerate it. Then, when you’re ready to serve, add additional chicken broth and heat it through. I would also wait until it’s heated through to cook and add the shrimp so the shrimp doesn’t overcook. Hope this works for you! Let me know how it goes!

      1. 5 stars
        Wow ! I always wondered how restaurants managed to make risotto on demand and perfectly. It makes perfect sense to “shock” the risotto similar to preparing vegetables in advance. Thank you very much!

      2. Hi, Rick, Yes, neat little trick, isn’t it? That’s also how I do it for personal chef clients but I cook it to the REALLY al dente side of al dente. I have them add a little water or stock and reheat. I haven’t ever received a complaint. Thanks again!

  5. 5 stars
    I’m making a variation of this tonight with shrimp and scallops, and tomato instead of bell pepper bc it what’s in the fridge. I can’t wait to eat!!

    1. Hi, Nathalia, Love that you’re making the recipe your own by using what’s in your fridge. I do that all the time! Hope you enjoy!

  6. Ive made this a couple of times now and it has become one of our favorite risotto recipes. Next time I might kick it up a notch by adding some fresh sea scallops. Great recipe…thanks!

    1. Thanks, Gerri! Scallops with shrimp or instead of the shrimp is an amazing idea! So glad you are enjoying and please stay in touch!

  7. This shrimp and corn risotto looks really delicious. I would try this recipe out during the week. Thanks for sharing it

  8. I’m just wondering how much the recipe would be altered if Jasmine rice was used, if that’s even a possibility.

    1. Hi, Dionne, Not so sure on that. Jasmine and basmati rice have such a distinct flavor. I’d stick with something neutral like arborio or even plain white rice. If you try it with jasmine rice, let me know how it turns out. Thanks so much!

  9. I made this for dinner tonight. AMAZING! I did fry my shrimp in bacon fat. Also used some bacon fat in sautéing the onion and pepper. By far my fav on Pinterest. Will be making and sharing the recipe with others.

    1. Thanks so much, Mary Ann! Love that you cooked the shrimp, etc. in the bacon fat. I’m always a wee bit afraid to suggest that! Please stay in touch and I sincerely appreciate the shares!

      1. It’s great to read comments when people actually have made the recipe. Yes all the photos look great! But, I want to know how it tastes and if any alterations were made. Again, your recipe was a true winner. I share often. Thanks again.

      2. Hi, Mary Ann, Thank you so much for your kind words. So glad you enjoyed, I sincerely appreciate it and please stay in touch!