Shrimp and Corn Risotto

4.61 from 48 votes

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!

Prep Time30

Cook Time30

Total Time1

Course: Fish and Seafood

Cuisine: American

Diet: Gluten Free

Servings:

Author: Carol Borchardt

Equipment

Ingredients

3 cups chicken broth or as needed
4 slices bacon cut in half widthwise, then lengthwise (16 pieces)
12 large uncooked shrimp (16-20 count) peeled, deveined, and tails removed if desired
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1/2 medium onion finely chopped (approximately 1 heaping cup)
1 small red bell pepper finely chopped
4 cloves garlic minced
2/3 cup Arborio rice
1/4 cup dry white wine
1 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 the chicken broth in a saucepan and bring to a simmer. Reduce the heat to low and keep warm.
Cook the bacon strips in a sauté pan or other shallow pan over medium heat until crisp. Transfer to a paper towel-lined plate, reserving the bacon drippings in the pan. Crumble half the bacon and reserve the remaining pieces for garnish.
Season the shrimp with salt and black pepper. Add to the bacon drippings and cook for 1-2 minutes per side, or until just shy of cooked through. Transfer to the plate with the bacon. Wipe out the pan if necessary.
Heat the butter and olive oil in the pan over medium heat. Add the onion and cook for 4-5 minutes or until softened, being careful not to brown it.
Add the red bell pepper and cook for 2-3 minutes, or until it begins to soften.
Add the garlic and Arborio rice. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and translucent around the edges but still opaque in the center.
Add the wine and cook, stirring, until almost completely evaporated.
Add the warm chicken broth about one ladleful at a time, stirring frequently. Allow each addition to be almost absorbed before adding the next. Continue until the rice is creamy and al dente, 18-20 minutes. (You may not need all the broth.)
Stir in the corn during the last 2-3 minutes of cooking. Stir in the crumbled bacon, heavy cream, cayenne pepper, Asiago cheese, and parsley. Add the shrimp and gently stir just until heated through and fully cooked.
Adjust the seasoning with salt and black pepper. If the risotto is too thick, stir in a little more warm broth; it should be creamy and loose enough to flow slightly when spooned onto a plate.
Serve immediately, garnished with the reserved bacon and additional Asiago cheese, if desired.

Notes

SUBSTITUTIONS:

Frozen, thawed corn kernels are the next best thing to fresh. Canned corn can be used in a pinch.
Can also use Parmesan or Romano cheese.
Use seafood stock in place of chicken broth.
If you don’t consume alcohol, leave it out and use chicken broth instead.
You can also use beef bacon, turkey bacon, or a plant-based alternative.
Also works with sea scallops.

TIPS:

Risotto requires attention once you start adding the broth, so prep and measure all ingredients beforehand.
Keep the broth warm and bring the wine to room temperature or warm it slightly so you don’t interrupt the cooking process.
Add broth gradually. Add one ladleful at a time, waiting until it’s almost absorbed before adding more.
Plan on roughly 4 cups of broth per cup of Arborio rice, but you may need more or less. The rice should be al dente—creamy and tender with a slight firmness in the center.
Risotto thickens as it sits. If needed, stir in a splash of warm broth before serving to restore its loose, creamy consistency.

MAKE AHEAD:

Risotto is best served immediately because it continues to absorb liquid and thicken as it sits.
If necessary, you can partially cook the rice ahead, cool it quickly on a cold sheet pan, then finish cooking it with additional warm broth just before serving.

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