Shrimp and Corn Risotto

Creamy, comforting, and packed with summery flavor, this Shrimp and Corn Risotto is a dish you’ll want to savor all season long. Sweet, juicy shrimp and fresh corn kernels bring a light, natural sweetness that perfectly balances the richness of creamy Arborio rice and smoky, salty bacon. Each bite offers a little taste of coastal comfort with a Southern twist! Start with my lemony Stuffed Artichoke Bottoms for an elegant appetizer that pairs beautifully with this risotto.

“I am a fan of risotto, but your recipe with shrimp, corn, and bacon was by far the best I have ever had!“ — Mary

QUICK TAKE: SHRIMP AND CORN RISOTTO

• What It Is: Sweet, juicy shrimp and fresh corn kernels bring a light, natural sweetness that perfectly balances the richness of creamy Arborio rice and smoky, salty bacon.
• Ingredient Highlights: Summer corn, wild-caught American Gulf shrimp, bacon.
• Cook Time: 30 minutes prep, 30 minutes to cook, 1 hour total!
• Chef’s Top Tip: Serve risotto immediately, as it keeps absorbing liquid and thickening as it sits.
• Why Make THIS Version? This elegant, complete, one-pan meal is perfect for a weeknight dinner or special occasion. Shrimp, vegetables, and creamy risotto make it satisfying enough to serve on its own. For a fresh, colorful side, serve it with my Marinated Tomatoes recipe!

Why This Shrimp and Corn Risotto Recipe is a Keeper!

My Shrimp and Corn Risotto brings together sweet, savory, smoky, and creamy in one bite. The corn adds little pops of sweetness that pair beautifully with the shrimp, while crispy bacon provides the perfect salty kick. It was a personal chef client favorite!

Like my Spring Vegetable Risotto, risotto recipes can serve as the base for almost any combination of meat, seafood, poultry, or vegetables, creating a satisfying, comforting main dish. Risotto has a reputation for being difficult and time-consuming; however, the technique is simple. It requires a little attention at the stove, but the reward is a rich, creamy, restaurant-worthy dinner for two. This shrimp risotto is perfect for a special occasion yet easy enough to make “just because!”

This Shrimp and Corn Risotto recipe is:

• Elegant yet approachable! It feels restaurant-quality but uses familiar ingredients and straightforward techniques.
• A complete one-pan meal! Shrimp, vegetables, and creamy risotto make it satisfying enough to serve on its own.
• Creamy without being heavy. The Arborio rice creates its own luscious creaminess, while just a splash of heavy cream adds richness.

Whether you’re planning a date-night dinner, celebrating something special, or simply craving a comforting meal, this Shrimp and Corn Risotto delivers. Pour a glass of the wine you used in the risotto, serve my Marinated Tomatoes on the side, grilled peaches and ice cream for dessert, and enjoy a restaurant-worthy dinner right at home!

How to Make Shrimp and Corn Risotto:

Recipe Ingredients:

Here’s everything you’ll need to make this shrimp risotto recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Corn: If summer corn is available, by all means use it. Frozen, thawed corn kernels are the next best thing. Canned corn works in a pinch.
• Asiago Cheese: Asiago is smoother, creamier, and more buttery than Parmesan or Romano, so it pairs especially well with risotto. However, you can use the latter two instead of Asiago.
• Chicken Broth/Stock: Stock is typically richer and more full-bodied, while broth tends to be lighter. Either works well in this recipe, so use whichever you have on hand. You can also use seafood stock.
• Shrimp: I’m a stickler for using only wild-caught American Gulf shrimp. Use large or jumbo shrimp, preferably 16–20 count (per pound), so they remain plump and juicy and don’t get lost in the creamy risotto. Buy them peeled and deveined for convenience, or peel and devein them yourself. Almost all shrimp sold is frozen, as shrimp is highly perishable.
• Heavy Cream: You’ll find heavy cream and whipping cream in your dairy case. According to government labeling standards, heavy cream must contain at least 36% milk fat. Whipping cream has a slightly lower milk fat content, ranging from 30–36%. You can use either one in this shrimp risotto recipe.
• White Wine: Adds acidity and brightness to balance the risotto’s richness, adding another layer of flavor. Choose a crisp, dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay—something you’d enjoy with the finished dish. NON-ALCOHOLIC SUBSTITUTION: If you don’t consume alcohol, leave it out and use chicken broth instead.
• Bacon: Cooking the shrimp in the rendered bacon drippings adds another layer of flavor, while the crispy bacon provides textural contrast. You can also use beef bacon, turkey bacon, or a plant-based alternative.
• Arborio Rice: This short-grain Italian rice is the one most commonly used for risotto, although carnaroli rice is also used. The plump, pearly grains are naturally high in starch, which releases during cooking and gives risotto its creamy texture.

Chef Tips and Tricks:

• Have everything ready before you start. Risotto requires fairly constant attention once you begin adding the broth, so prep and measure all the ingredients first.
• If using the white wine, it should be warmed as you would the chicken broth–or at the very least room temperature–not cold directly from the refrigerator. Adding cold liquid to the rice will adversely affect its texture and cause it to cook unevenly.
• Don’t rush the broth. Add it one ladleful at a time, letting each addition absorb before adding more.
• The required ratio of broth to arborio rice is generally 4:1, or 4 cups of broth to 1 cup of rice. However, you may need less or more, so it’s important to know how the rice should feel when cooked. Like pasta, 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, but be neither soft nor crunchy.
• Risotto continues to thicken as it sits, so serve it immediately. It’s at its creamy best straight from the stove. If necessary, stir in a splash of warm broth just before serving so it flows slightly rather than sitting stiffly on the plate.