Sweet Corn Risotto with Shrimp #FarmersMarketWeek

 It is sweet corn season in Michigan.  Everywhere you look, there are tables of sweet corn.  Farmers' Markets, Roadside Stands, Front Yards, Local Gardens.  Our favorite place to get sweet corn is from a stand that opens each year called Potato Joe's.  He has, hands down, the best sweet corn around.

Welcome to Day 2 of Farmers Market Week.........

If you are a regular reader, you know that my husband is a sweet corn fanatic.  He wants sweet corn every day, sometimes twice a day when it is in season.  He would eat it buttered on the cob each and every serving.  Me? Not so much.  I do like sweet corn, and perhaps I will eat half an ear on the cob with dinner, but not every day.  So I spend a lot of time trying different recipes that we both can enjoy.  This one is a Winner!!!

Let's see what Farmers Market Recipes the others have cooked up today for this annual event hosted by Jolene of Jolene's Recipe Journal........

• Sweet Corn Risotto with Shrimp by A Day in the Life on the Farm
• Fresh Blueberry Not-Too-Sweet Drop Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Roasted Heirloom Tomato Soup by Rave About Food
• Thetcha by Magical Ingredients
• Spicy Salsa by That Recipe
• Taco Sloppy Joes by A Kitchen Hoor's Adventures
• Roasted Brussels Sprouts with Bacon by Karen's Kitchen Stories
• Strawberry Goat Cheese Salad by Art of Natural Living
• Zucchini Coffee Cake Muffins by Jolene's Recipe Journal

On Monday, I shared a Summer Chicken Stew recipe that you are going to love.  Not only for its fabulous flavors but also for its ease of preparation and cooking in a slow cooker. 

Today's recipe takes a little more hands-on time.  Totally worth the effort!!!!  I served this up for a Sunday Funday meal with our neighbors.  They were very impressed.  Creamy Risotto, Fresh Sweet Corn, Shaved Parmesan Cheese, and Garlic Sauteed Shrimp....who wouldn't love this?

Entrees, Rice, Shrimp, Seafood,

Seafood

Italian

Yield: 6 servings

Author: Wendy Klik

Sweet Corn Risotto with Shrimp

Creamy Risotto, Fresh Sweet Corn, Shaved Parmesan Cheese, and Garlic Sauteed Shrimp combine to make an elegant, beautiful dinner.

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

Ingredients

• 3 c. chicken broth
• 3 T. olive oil
• 1/2 sweet onion, finely chopped
• 1 c. Arborio rice
• 3/4 c. dry white wine
• kernels from 2 ears of corn
• 2 T. butter
• 1/2 c. shaved parmesan cheese
• handful of parsley leaves, chopped
• salt and pepper, to taste
• 3 cloves garlic, minced
• dash of crushed red pepper
• 2 lb. medium raw shrimp, peeled and deveined
• handful of basil leaves, chopped

Instructions

1. Place the broth into a pan over medium-high heat, bring to a boil, and then reduce to a simmer before starting the rice.
2. Add 1 Tablespoon of the oil to a deep skillet or dutch oven placed over medium-high heat. Add the onion and cook until fragrant and translucent, about 3-4 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add a 1/2 cup of the wine and cook, stirring, until evaporated.
3. Reduce the heat to medium and start adding the broth, a ladle at a time, and cook, stirring occasionally, until the liquid is nearly absorbed. Continue in this manner until the broth is gone and the rice is al dente in a creamy sauce, about 30 minutes.
4. Remove from heat and stir in the corn, butter, cheese, and parsley. Taste and season with salt and pepper, as needed.
5. Heat the remaining olive oil in a large skillet placed over medium-high heat. Add the shrimp, gariic, and crushed red pepper and sauté until pink, just a couple of minutes, deglaze the pan with the remaining 1/4 cup of wine. When wine is nearly evaporated, stir in the basil.
6. Add the shrimp to the risotto and stir to combine. Transfer to a large serving bowl.

Notes

Adapted from a recipe found in Delish.

Nutrition Facts

Calories

424

Fat (grams)

15 g

Sat. Fat (grams)

5 g

Carbs (grams)

38 g

Fiber (grams)

2 g

Net carbs

36 g

Sugar (grams)

4 g

Protein (grams)

28 g

Sodium (milligrams)

1498 mg

Cholesterol (grams)

209 mg

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