Shrimp and Corn Risotto with Bacon
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Creamy, comforting, and packed with summery flavor, this Shrimp and Corn Risotto with Bacon 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!
“I am a fan of risotto but your recipe with shrimp, corn and bacon was by far the best I have ever had, It was so tasty and all the ingredients came together for a wonderful dish.”
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.
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.
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.
- 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.
- 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!
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:
- Shrimp Creole
- Shrimp in Avocado Butter
- Grilled Shrimp Skewers
- Cauliflower Grits with Gouda Cheese and Blackened Shrimp
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan – Peppercorn Grits
- Shrimp Pad Thai with Zucchini Noodles
- Mexican Shrimp Cocktail
- Shrimp Scampi with Artichokes
- Shrimp and Corn Soup
Shrimp and Corn Risotto with Bacon
Ingredients
- 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
Instructions
- 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.
Notes
- Also works with sea scallops.
- If using white wine, it should be warmed–or at least room temperature–not cold directly from the refrigerator.
- The required amount/ratio of broth to rice is generally 4:1, or 4 cups of broth to 1 cup of rice. However, you may not need as much or you may need more, which is why it’s important to know what the rice should feel like when cooked.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
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?
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.
Hi! Is this 935 calories per serving or for the whole thing?
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: http://nutritiondata.self.com/ Thanks again and hope that helps.
Can you make this dish in advance and hold it in the warming draw?
Randi
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!
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!
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!
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!!
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!
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!
Thanks, Gerri! Scallops with shrimp or instead of the shrimp is an amazing idea! So glad you are enjoying and please stay in touch!
This shrimp and corn risotto looks really delicious. I would try this recipe out during the week. Thanks for sharing it
Thanks, Lara! Hope you enjoy!
I’m just wondering how much the recipe would be altered if Jasmine rice was used, if that’s even a possibility.
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!
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.
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!
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.
Hi, Mary Ann, Thank you so much for your kind words. So glad you enjoyed, I sincerely appreciate it and please stay in touch!
I just HAD to comment after I yummed. This looks delicious. Just my type of food — you’ve got my Italian blood perking. Can’t wait to try it 🙂 Hope you’re Sunday is going well.
Thanks, Marisa!
Unfortunately I will never have an opportunity to make this since my husband is allergic to shrimp, but it looks BEAUTIFUL.
Hi, Julie, Thanks so much! Chicken would be a great substitute.