Sweet Corn Risotto With Old Bay Shrimp Recipe

Cooking Directions

• STEP 1.In a large saucepan, melt the butter and sauté the onion until softened.
• STEP 2.Add the Arborio rice and cook for a few minutes until lightly toasted.
• STEP 3.Gradually add the chicken broth, stirring constantly, until the rice is cooked and creamy.
• STEP 4.Stir in the sweet corn kernels and Parmesan cheese until well combined.
• STEP 5.In a separate skillet, cook the shrimp with Old Bay seasoning until pink and cooked through.
• STEP 6.Serve the sweet corn risotto with the Old Bay shrimp on top and garnish with fresh parsley.

Cooking Tips

• Make sure to stir the risotto constantly while adding the broth to prevent it from sticking to the pan.
• You can use fresh or frozen sweet corn kernels for this recipe.
• If you don't have Old Bay seasoning, you can use a combination of paprika, garlic powder, and cayenne pepper.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a saucepan with a splash of broth or water to restore its creamy texture.
• Serve the sweet corn risotto as a main dish or as a side dish with grilled chicken or fish.